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
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.
