Lemon and Edamame Risotto with Pecans

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 i

Ingredients

• 1 tbsp olive oil
• 1 cup risotto rice
• 3 cups vegetable stock
• 1 onion
• 1 garlic clove
• 1 tsp lemon zest
• 1 cup edamame
• 0.5 cup pecan nuts
• 2 tbsp parsley
• 0.5 lemon
• 4 servings salt and pepper

Instructions

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. 4. Add a spritz of lemon juice to the finished risotto and stir in some chopped parsley. Roughly chop some pecan nuts and sprinkle over the top. 5. Serve immediately.