mediterranean · side dish

Lemon and Edamame Risotto with Pecans

Name: Lemon and Edamame Risotto with Pecans
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: mediterranean
Ingredients: 1 tbsp olive oil; 1 cup Risotto Rice; 3 cups Vegetable Stock; 1 White Onion; 1 Garlic Clove; 1 tsp lemon zest; 1 cup shelled edamame; 1/2 cup Pecan Nuts; 2-3 tbsp Chopped Parsley; 1/2 lemon; salt and pepper for seasoning

“Lemon and Edamame Risotto with Pecans takes about 50 minutes from beginning to end. One portion of this dish contains around 8g of protein, 14g of fat, and a total of 366 calories. For $1.9 per serving, you get a hor d'oeuvre that serves 4. 1 person found this recipe to be delicious and satisfying. It is brought to you by Foodista. Head to the store and pick up garlic clove, pecan nuts, parsley, and a few other things to make it today. Only a few people really liked this Mediterranean dish. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. With a spoonacular score of 66%, this dish is good. Similar recipes include Risotto With Edamame, Lemon Zest, and Tarragon, Risotto with Edamame, and Risotto With Edamame, Arugula & Porcini.”

total: 50 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Olive oil1 tbsp
Risotto rice1 cup
Vegetable stock3 cups
Onion1
Garlic clove1
Lemon zest1 tsp
Edamame1 cup
Pecan nuts½ cup
Parsley2 tbsp
Lemon½
Salt and pepper4 servings

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

5 steps · 50 min

1
Heat a tablespoon of olive oil in the bottom of a large saute pan on a medium heat. Finely dice the onion and fry for 3-4 minutes until translucent. Mince the garlic cloves and add this to the pan and saute for another 1-2 minutes.
2
Add in the risotto rice and mix with the onion mixture and cook for another 2-3 minutes.
3
Add the stock, 1 ladle at a time, allowing the rice to absorb the liquid completely before adding the next. When you get to the last ladle full, add in the lemon zest and edamame beans and let everything cook together until it's creamy and the rice is cooked through. Taste and season with salt and pepper as you'd like.

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