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Lemon and Edamame Bean Risotto with Pecans

Lauren Caris
  • 50 minutes
  • Serves 4

INGREDIENTS

1 cup

Edamame beans

1

Garlic clove

1 tsp

Lemon, zest

1/2

Lemon, Juice of

2 tbsp

Parsley

1

White onion

3 cups

Vegetable stock

1 cup

Risotto rice

1

Salt and pepper

1/2 cup

Pecan nuts