Lemon and Edamame Risotto with Pecans

Lemon and Edamame Risotto with Pecans

VegetarianVeganGluten FreeDairy Free

Basic Information

  • Servings: 4
  • Ready in: 50 minutes
  • Preparation time: -
  • Cooking time: -
  • Rating: 72.31
  • Health score: 20.00
  • Weight Watcher points: 11.00

Summary

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.

Ingredients

  • olive oil
    olive oil1 tbsp
  • risotto rice
    risotto rice1 cup
  • vegetable stock
    vegetable stock3 cups
  • onion
    onion1
  • garlic clove
    garlic clove1
  • lemon zest
    lemon zest1 tsp
  • edamame
    edamame1 cup
  • pecan nuts
    pecan nuts0.5 cup
  • parsley
    parsley2 tbsp
  • lemon
    lemon0.5
  • salt and pepper
    salt and pepper4 servings
Instructions

Step 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.

Step 2

Add in the risotto rice and mix with the onion mixture and cook for another 2-3 minutes.

Step 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.

Step 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.

Step 5

Serve immediately.

Categories

Cuisines: Mediterranean, Italian, European

Dish Types: side dish, antipasti, starter, snack, appetizer, antipasto, hor d'oeuvre

Diets: gluten free, dairy free, lacto ovo vegetarian, vegan

Source Information

Source: Foodista

License: CC BY 3.0

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