Heat a tablespoon of olive oil in the bottom of a large saute pan on a medium heat. Finely dice the onion and fry for 3-4 minutes until translucent. Mince the garlic cloves and add this to the pan and saute for another 1-2 minutes.

Add in the risotto rice and mix with the onion mixture and cook for another 2-3 minutes.

Add the stock, 1 ladel at a time, allowing the rice to absorb the liquid completely before adding the next. When you get to the last ladel full, add in the lemon zest and edamame beans and let everything cook together until it's creamy and the rice is cooked through. Taste and season with salt and pepper as you'd like.

Add a spritz of lemon juice to the finished risotto, and stir in some chopped parsley. Roughly chop some pecan nuts and sprinkle over the top. Serve immediately.