My Love for Edamame Knows No Bounds

Hi my name's Louise and i have an edamame addiction. There i said it. I just can't get enough of these little green beans of nutritional goodness. I've started adding them to everything. Not just Japanese or Asian cuisine but Mexican, Italian, Scottish, anything.

Here is a deliciously creamy, tangy risotto that i made with onion, garlic, oregano, and sundried tomatotes. I cooked the edamame separately in a wok with lemon juice and soya sauce and then stirred them through when the risotto was done so that the super lemonyness of them would cut through the creamy, thickness of the risotto. Served it with a big pile of lemony spinach for some extra greens.