Risotto With Edamame, Lemon, and Tarragon

Risotto with edamame, lemon zest, and tarragon served in two dishes and displayed with a fork
Photo: Ngoc Minh Ngo
Hands On Time:
40 mins
Total Time:
40 mins


  • 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


  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.

Nutrition Facts (per serving)

656 Calories
19g Fat
87g Carbs
33g Protein
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.

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