Risotto With Edamame Arugula Porcini
Ingredients
- 2 cups arugula, torn into bite-size pieces
- 1/2 teaspoon salt
- 1 teaspoon freshly grated lemon zest
- 1 ounce dried porcini mushrooms, or other dried mushrooms
- 1 10-ounce package frozen shelled edamame, (about 2 cups)
- 1 1/2 cups arborio rice
- 1/2 cup freshly grated Parmesan cheese, (1 ounce)
- 1/2 teaspoon freshly ground pepper
- 2 cups water
- 1/4 cup chopped shallot
- 1 1/2 tablespoons extra-virgin olive oil
- 1 tablespoon lemon juice
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