Lemon and Edamame Bean Risotto with Pecans

Lauren Caris Short

By Lauren Caris Short

5 from 1 vote

This Lemon and Edamame Bean risotto with crushed pecans is a fun twist on the classic risotto. It makes a great, hearty dinner and will please everyone!

Lemon and Edamame Bean Risotto with Pecan Nuts, a fun twist on a classic dinner!

Risotto is one of my favourite go-to meals, a while ago I shared this Wheatberry Risotto (also awesome!) but I wanted to share a classic aborio rice risotto as well.

Risotto rice is cooked gradually in stock, and as it cooks, it releases starch which creates that thick, creamy texture we all know and love. There’s definitely no need for butter and cream to achieve it

Lemon and Edamame Bean Risotto with Pecan Nuts, a fun twist on a classic dinner!

I also can’t believe how quickly Christmas is approaching us! There’s only a few days left to enter our HUGE giveaway, (open until 24th December 2016) so head over now for your chance to win a huge hamper worth $500!

Print Recipe
5 from 1 vote

Lemon and Edamame Bean Risotto with Pecans

Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Servings: 4 servings


  • 1 cup (210g) Risotto Rice such as aborio
  • 3 cups (690 ml) Vegetable Stock
  • 1 White Onion
  • 1 Garlic Clove
  • 1 tsp lemon zest
  • 1 cup (120g) Edamame Beans
  • 1/2 cup (60g) Pecan Nuts
  • 2-3 tbsp Chopped Parsley
  • Juice of half a lemon
  • salt and pepper for seasoning


  • 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.
  • Add in the risotto rice and mix with the onion mixture and cook for another 2-3 minutes.
  • Add the stock, 1 ladel at a time, allowing the rice to absorb the liquid completely before adding the next. When you get to the last ladel 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.
  • 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. Serve immediately.

Images by Lauren Caris Short.

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0 thoughts on “Lemon and Edamame Bean Risotto with Pecans”

  1. this sounds really good. i’m going to make it for company on the weekend and serve it with grilled salmon for hubby and company (grilled tofu for me). I think I’ll throw some baby portobellos in with it to. Yum. Thanks for the recipe!