Risotto With Edamame, Lemon, and Tarragon

Risotto With Edamame, Lemon Zest, and Tarragon
Ngoc Minh Ngo
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preparation
40
minutes
cooking
40
minutes
Serves 4

Ingredients

2
tablespoons
olive oil
1
large yellow onion, chopped
2
cups
Arborio rice
1
cup
dry white wine (such as Sauvignon Blanc)
4 1/2
cups
low-sodium vegetable broth
1 1/2
cups
shelled edamame, thawed
2
teaspoons
grated lemon zest
1
tablespoon
fresh tarragon, chopped
1
cup
grated Parmesan
kosher salt and pepper

Directions

  1. Heat the oil in a large saucepan over medium heat. Add the onion and cook for 4 minutes.
  2. Add the rice and cook, stirring constantly, for 2 minutes.
  3. Add the wine and cook, stirring frequently, until the liquid is absorbed.
  4. Stir in the broth, ¾ cup at a time (waiting until each addition of broth is absorbed before adding the next), and cook, stirring occasionally. It should take about 25 minutes for all the broth to be absorbed.
  5. Remove from heat and stir in the edamame, lemon zest, tarragon, ¾ cup of the Parmesan, ½ teaspoon salt, and ¼ teaspoon pepper.
  6. Spoon into individual bowls and top with the remaining Parmesan.
Kate Merker
April 2008

Nutritional Information

  • Per Serving
  • Calories From Fat 26 %
  • Protein 33 g
  • Carbohydrate 87 g
  • Sugar 5 g
  • Fiber 8 g
  • Fat 19 g
  • Sat Fat 6 g
  • Sodium 903 mg
  • Cholesterol 26 mg
What does this mean? See Nutrition 101.

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