I loved this stew so much that I make it regularly now!
Its quite involved but its easy & makes for a delicious meal without needing anything flash!
While the risoni is cooking. Chop pieces of cabbage (about 1 cup) & lightly saute in a tablespoon vegetable oil until cooked but still slightly crisp.
Place 2 cups of edamame in a pot of boiling water & simmer for 5 minutes.
You will find that everything is ready at once if you time it right!!! :-)
Simple drain the risoni and return to the pot.
Add the tin of creamed corn and the cabbage.
Drain the edamame and remove the peas from the pod - add the peas to your risoni.
Stir to combine.
My favourites are pictured here & I always have them readily available.
1 tablespoon lemon juice
1/2 teaspoon chili
2 tablespoons of tahini
Spoon into pasta bowls. And serve with cracked black pepper.