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Picture of Risotto "Japanese Style" with Edamame, Bacon and Toasted Pine Nuts
japanese lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 2519 kcal 126 %
  • Fat 124 g 191 %
  • Saturated 17 g 87 %
  • Carbs 278 g 93 %
  • Fiber 21 g 85 %
  • Protein 80 g 159 %
  • Cholesterol 61 mg 20 %
  • Sodium 3235 mg 135 %
  • Calcium 160 mg 16 %
  • Magnesium 398 mg 95 %
  • Potassium 3090 mg 66 %
  • Iron 21 mg 117 %
  • Zinc 12 mg 108 %
  • Phosphorus 1310 mg 187 %
  • Vitamin A 398 µg 44 %
  • Vitamin C 321 mg 356 %
  • Thiamin (B1) 3 mg 209 %
  • Riboflavin (B2) 2 mg 146 %
  • Niacin (B3) 38 mg 235 %
  • Vitamin B6 2 mg 171 %
  • Folate equivalent (total) 1530 µg 383 %
  • Vitamin B12 0 µg 8 %
  • Vitamin D 0 µg 1 %
  • Vitamin E 14 mg 95 %
  • Vitamin K 112 µg 94 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Risotto "Japanese Style" with Edamame, Bacon and Toasted Pine Nuts

Ingredients

  • 1 tablespoon canola oil
  • 1 1/4 cups carnaroli rice
  • 5 cups veggie stock or chicken stock
  • 2 teaspoons soy sauce
  • 1 cup edamame, fresh or frozen, if frozen thaw first
  • 1 tablespoon miso butter, equal parts unsalted butter and yellow miso, mixed together
  • 1/2 cup pine nuts, toasted
  • 2 dried red peppers, sliced thin or hot pepper flakes
  • 1/3 cup bacon, cut into 1/4 inch dice and cooked crispy
  • 1 tablespoon fresh chive, chopped
  • toasted sesame oil

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