Food Recipes Risotto With Edamame, Lemon, and Tarragon By Kate Merker Kate Merker Kate Merker is the chief food director at Hearst Magazines. She has over two decades of experience producing food content for print and digital publications, including Real Simple. Highlights: * At Real Simple, Kate worked her way up from editorial assistant to senior food editor * Served as food and nutrition director at Woman's Day for seven years * Joined Hearst Magazines as chief food director (2017) Real Simple's Editorial Guidelines Updated on August 29, 2014 Print Share Share Tweet Pin Email Photo: Ngoc Minh Ngo Hands On Time: 40 mins Total Time: 40 mins Servings: 4 Jump to Nutrition Facts Ingredients 2 tablespoons olive oil 1 large yellow onion, chopped 2 cups Arborio rice 1 cup dry white wine (such as Sauvignon Blanc) 4 ½ cups low-sodium vegetable broth 1 ½ cups shelled edamame, thawed 2 teaspoons grated lemon zest 1 tablespoon fresh tarragon, chopped 1 cup grated Parmesan kosher salt and pepper Directions 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. Print Nutrition Facts (per serving) 656 Calories 19g Fat 87g Carbs 33g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 656 % Daily Value * Total Fat 19g 24% Saturated Fat 6g 30% Cholesterol 26mg 9% Sodium 903mg 39% Total Carbohydrate 87g 32% Total Sugars 5g Protein 33g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.