Cashew Chicken and Edamame Risotto Wraps

No clue, really, how to pronounce edamame, I just know I love it! Buy it frozen in the pods, thaw by running under cold water for a few minutes, and you've got a great snack or veggie for dinner.

This meal was found in my Real Simple magazine, but I changed a few things, added a few things, and put it together as one meal (it came as two separate meals), so I'm officially calling it mine! It was really easy and quick, too, which is always a bonus in my world. It actually looks a little complicated, it's not. Don't be fooled. Adam and I weren't the only happy eaters. All of my kids liked this, even Emma, Miss Picky, and Owen and Addison couldn't seem to get enough. Have your kids shelling the edamame while you're in the kitchen. It's best to prep things before getting started (cut the chicken, measure out ingredients, chop the scallions, etc.), it makes the whole thing go fast.

What you need

Risotto:
2 Tbs olive oil
1/2 an onion, red or yellow, chopped fine
2 cups Arborio rice (risotto)
1 cup dry white wine
4 1/2 cups chicken broth
1 1/2 cups shelled edamame (thawed)
2 tsp grated lemon zest
1 cup grated Parmesan (As always, get a big block of fresh and grate it yourself. It lasts forever and tastes way better than the stuff in the green can!)
Salt and pepper

Heat the oil in large saucepan or skillet over medium heat. Add onion and saute till slightly opaque (2-3 min.). Add rice and cook 2 minutes, stir constantly. Add wine and cook till absorbed, stir frequently. Stir in broth, 3/4 cup at a time and wait each time till broth is absorbed before adding more, till all broth has been used. Stir every now and then. This will take from 15-25 minutes (depending on if you half this recipe). Take off heat and stir in edamame, lemon zest, Parmesan, salt and pepper (to taste, cheese adds saltiness so go easy).

Chicken:
Equal parts soy sauce and honey (about 1/4 cup each)
2 Tbs olive oil
4 chicken breasts, chopped small into true bite sized pieces
salt and pepper
2 cloves crushed garlic
2 Tbs grated ginger
scallions, chopped
water chestnuts
1/4 to 1/2 cup roasted, unsalted cashews
Boston or Bibb lettuce leaves, washed and dried

Combine soy and honey, set aside. Heat oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Sauté in oil for about 3 minutes. Add ginger, garlic and scallions and cook for a minute. Add water chestnuts and half soy mixture to pan. Cook for about 4 more minutes till chicken is cooked through. Remove from heat and add cashews.

To serve:
Take a lettuce leaf in the palm of your hand, pop in some risotto, some chicken, add a splash of the soy/honey mixture, wrap up and shove in your mouth. Messy? Yes. Delicious? Yes!