In a large saucepan, bring the broth to a boil.
Add the edamame and cook as long as specified on the package, usually 5 minutes.
Remove the beans and spread them out on a large plate.
Reserved the broth.
As soon as the beans are cooled, pinch pods to remove the beans.
Discard the pods.
In a small skillet over medium high heat, warm the oil and 1 Tablespoon of the butter; add the onion and cook, stirring until softened, 3 to 4 minutes.
Then add the rice, stirring until it turns from translucent to opaque (do not brown), about 2 minutes.
Scrape the rice into the slow cooker.
Add the warm broth.
Cover and cook on HIGH for 1 3/4 to 2 1/4 hours.
The risotto should be only a bit liquid and the rice should be al dente.
Stir in the edamame and the remaining 1 Tablespoon of butter.
Cover and wait about 5 minutes for the edamame to warm up and the butter to soften.
Stir in the cheese and season with salt and pepper.
Serve immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	370.35 Kcal (1551 kJ)
Calories from fat	123.39 Kcal
		% Daily Value*
Total Fat	13.71g	21%
Cholesterol	22.53mg	8%
Sodium	578.96mg	24%
Potassium	273.76mg	6%
Total Carbs	45.37g	15%
Sugars	1.37g	5%
Dietary Fiber	2.42g	10%
Protein	10.47g	21%
Vitamin C	12.4mg	21%
Vitamin A	0.1mg	2%
Iron	0.7mg	4%
Calcium	122mg	12%

Amount Per 100 g
Calories	152.72 Kcal (639 kJ)
Calories from fat	50.88 Kcal
		% Daily Value*
Total Fat	5.65g	21%
Cholesterol	9.29mg	8%
Sodium	238.75mg	24%
Potassium	112.89mg	6%
Total Carbs	18.71g	15%
Sugars	0.57g	5%
Dietary Fiber	1g	10%
Protein	4.32g	21%
Vitamin C	5.1mg	21%
Iron	0.3mg	4%
Calcium	50.3mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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