Rating: 4 stars
245 Ratings
  • 5 star values: 135
  • 4 star values: 37
  • 3 star values: 38
  • 2 star values: 26
  • 1 star values: 9
Kate Merker


Credit: Ngoc Minh Ngo

Recipe Summary test

40 mins
40 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

656 calories; calories from fat 26%; protein 33g; carbohydrates 87g; sugars 5g; fiber 8g; fat 19g; saturated fat 6g; sodium 903mg; cholesterol 26mg.