Risotto with Edamame, Lemon Zest & Tarragon

Posted on June 19, 2008. Filed under: Meatless, Quick & Easy, Side Dish |

Risotto With Edamame, Lemon Zest, and Tarragon

writeDinnerTonight();

2 tablespoons olive oil
1 large yellow onion, chopped
2 cups Arborio rice
1 cup dry white wine (such as Sauvignon Blanc)
4 1/2 cups low-sodium vegetable broth
1 1/2 cups shelled edamame, thawed
2 teaspoons grated lemon zest
1 tablespoon fresh tarragon, chopped
1 cup grated Parmesan
Kosher salt and pepper


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, 3/4 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, 3/4 cup of the Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

Spoon into individual bowls and top with the remaining Parmesan.

Shortcut: To thaw edamame and other frozen bagged vegetables quickly, place them in a colander or a mesh strainer and run them under cool water.
Yield: Makes 4 servings

writeNutrient();NUTRITION PER SERVING
CALORIES 656(26% from fat); FAT 19g (sat 6g); CHOLESTEROL 26mg; CARBOHYDRATE 87g; SODIUM 903mg; PROTEIN 33g; FIBER 8g; SUGAR 5g

Kate Merker
writePublicationAppearance();Real Simple, MAY 2008

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    My collection of recipes that I haven’t yet tried! I’m buried under paper here….

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