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
Instructions
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