Risotto With Edamame, Lemon, and Tarragon

rice
Photo by Ngoc Minh Ngo
Risotto With Edamame, Lemon, and Tarragon 4.1 242 5 1
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  • Serves 4
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  • Nutritional Information
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    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

Heat the oil in a large saucepan over medium heat. Add the onion and cook for 4 minutes.Add the rice and cook, stirring constantly, for 2 minutes.Add the wine and cook, stirring frequently, until the liquid is absorbed.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.Remove from heat and stir in the edamame, lemon zest, tarragon, ¾ cup of the Parmesan, ½ teaspoon salt, and ¼ teaspoon pepper.Spoon into individual bowls and top with the remaining Parmesan.

Ingredients

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