Risotto With Edamame, Lemon, and Tarragon

Photo by Ngoc Minh Ngo
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 656 calories
    • Calories 26 calories from fat
    • Fat 19 g
    • Sat Fat 6 g
    • Cholesterol 26 mg
    • Sodium 903 mg
    • Protein 33 g
    • Carbohydrate 87 g
    • Sugar 5 g
    • Fiber 8 g


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


  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.