What’s for Dinner: Risotto with Edamame, Lemon and Tarragon
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I’ve made this Real Simple recipe before for dinner parties. It’s easy, classy and yummy.
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| Image: Real Simple |
Serves 4
Hands-on Time: 40m
Total Time: 40m
Ingredients
- 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
Directions
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.
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.
