Edamame Risotto with Cilantro/Lime Pesto

Our meal tonight starts with rice, an ancient food of the Arabs and Spaniards. It was later adapted in the kitchens of Italy to become Arborio rice.

With Arborio rice in hand, we’ll make risotto. We’ll fold additional cultures into the meal as well. Mediterranean and North-African countries contribute to the plate with the use of a cilantro/lime pesto. The protein in the dish comes from edamame beans with roots in East Asia.

Hang out your United Nations flags and enjoy!

Grocery List Edamame Risotto CilantroLime Pesto
Download List

Edamame Risotto with Cilantro Lime Pesto

Produce

garlic (if needed)

1 sweet onion

red or green leaf lettuce (if needed)

1 bunch cilantro leaves

cucumber (if needed)

9 oz. sliced crimini mushroom 

cherry tomatoes (if needed)

1 Roma tomato

4 oz. low-salt roasted peanuts

2 limes

Canned/Dried Foods

8 oz. Arborio rice (if needed)

one 32 oz. box low sodium veggie broth

olive oil (if needed)

canola oil (if needed)

Tabasco sauce (if needed)

white wine to cook with (if needed)

Frozen Foods

12 oz. frozen, shelled edamame 

Meat/Fish/Poultry

Chilled Foods/Dairy

shredded Parmesan (if needed)

Nutritional Value Edamame Risotto with CilantroLime Pesto

Nutritional Analysis

Edamame Risotto with Cilantro Lime Pesto

Per Serving

Calories: 520

Protein: 17 g

Carbohydrates: 44 g

Total Fat: 30 g

(Saturated Fat: 4 g

Dietary Fiber: 8 g

Cholesterol: 05 mg

Sodium: 250 mg

% calories from fat: 38.%

1-1/4 C. Risotto with tomato and Parmesan and Side Salad with dressing.

Account