FRIJE

Name: Edamame, Squash, and Lemon Risotto
Prep time: 5 min
Cook time: 25 min
Yield: 4 servings
Ingredients: 30 ml of olive oil; 1 onion; 2 garlic clove; 200 g of Arborio rice; 12 cl of white wine; 300 g of squash; 4 leaf of fresh sage; 750 ml of vegetable broth; 150 g of edamame; 1 lemon zest; 1 lemon juice; salt (according to taste); pepper (according to taste)

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Edamame, Squash, and Lemon Risotto

Vegetarian Vegan Public

Course: Main course

Preparation time: 5 minutes

Cooking time: 25 minutes

Energy: 348 kcal / serving

Instructions

1. Heat the olive oil in a sauté pan, add the onion and sauté for 3 minutes.
2. Add the rice and garlic, and cook until the rice becomes translucent, then add the wine. Cook until all the liquid has evaporated.
3. Add the squash cubes and sage. Cook for 2 minutes, then add a ladle of vegetable broth. Cook and add another ladle to the sauté pan as soon as the broth has been absorbed, until the rice is cooked, about 20 minutes. 5 minutes before the end, add the edamame and mix well.
4. When all the broth has been absorbed and the rice is cooked, add the lemon juice and zest. Mix, season, remove the sage leaves, and serve.