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Risotto With Edamame, Lemon, and Tarragon

Risotto With Edamame, Lemon Zest, and Tarragon
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Serves 4| Hands-On Time: | Total Time:



  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.
By May, 2008

Nutritional Information

  • Per Serving
  • Calories 656Calories From Fat 26%
  • Protein 33g
  • Carbohydrate 87g
  • Sugar 5g
  • Fiber 8g
  • Fat 19g
  • Sat Fat 6g
  • Sodium 903mg
  • Cholesterol 26mg
What does this mean? See Nutrition 101 .

Quick Tip

Edamame, green Japanese soybeans, have lots of fiber and protein and are low in fat. Keep them on hand to bulk up pasta and rice dishes or for a nutritious snack.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.