Heat the butter and the oil in a large, deep frying pan. Add the leeks, aubergine, mushrooms and garlic and fry gently for 10 mins until softened but not brown. Stir in the rice and edamame beans and cook for 1 min.
Gradually add the stock to the rice, making sure it’s absorbed before adding more, stirring all the time. Continue until all the stock has been added and the rice is tender (approx 20 mins).
Stir most of the Parmesan cheese into the risotto and season to taste with salt and freshly ground black pepper.
High in carbohydrates essential for brain function.
High in antioxidants to fight cell damage caused by oxidative stress.
High in fibre.
Contains a good source of selenium to boost immune functioning.
Contains a good source of vitamin D to improve bone and immune health.
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