Begin by melting the butter in a large pan over a medium heat, add diced onion, garlic and seasoning and allow to cook over a medium to low heat for 5-7 minutes until the onions are soft and translucent. Next add in the rice, stir thoroughly coating the rice in the butter and cook for a minute or two. Continue to stir to avoid the rice sticking then add in the white wine. Allow the wine to cook off over a medium heat for 3-4 minutes stirring if necessary. Next begin to add in the stock, a glug or so at a time and continue to stir. Repeat until all the stock has been used up. Once the rice is almost cooked after around 12-15 minutes, add in the peas and spinach and allow to continue to cook for 2-3 minutes.
In a frying pan add in the soy sauce and sesame seed oil and cook over a high heat for a minute or so then add in the edamame (still in their pods), fry over a high heat, charring the skins of the edamame.
Just before serving the risotto add in an extra knob of butter, check for seasoning then sprinkle over the edamame and serve. I like to add several turns of pink peppercorns.