4 Serves
50 Mins
Heat the olive oil in a large sauté pan over medium heat.
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FrenchVitamin K
265 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
242 µg / 400 µgCalcium
121 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
112 mg / 420 mgPhosphorus
317 mg / 1,250 mgPotassium
1046 mg / 4,700 mgSodium
520 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
12 µg / 55 µgFiber
9 g / 28 gSugar
7 g / 50 gSaturated Fat
3 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
49 gAlcohol
0 g
Add the finely diced onion to the pan and sauté for 3 to 4 minutes until translucent.
Mince the garlic cloves and stir them into the pan, cooking for an additional 1 to 2 minutes.
Add the Arborio rice to the pan, stirring to coat the grains in the onion and garlic mixture, and cook for 2 to 3 minutes until the edges are slightly translucent.
Gradually add the warm stock, one ladle at a time, stirring frequently and allowing the rice to absorb the liquid completely before adding the next ladle.
When adding the final ladle of stock, stir in the lemon zest and edamame beans, cooking until the rice is tender and the risotto reaches a creamy consistency.
Remove from heat, season with salt and pepper to taste, and stir in the fresh lemon juice and chopped parsley.
Roughly chop the pecans and sprinkle them over the finished risotto before serving immediately.
35
g39
g21
g
Italian