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Risotto with edamame, lemon zest and tarragon
Nb persons: 4
Yield:
Preparation time:
Total time:
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| 2 Tablespoons | olive oil |
| 1 large | yellow onion, chopped |
| 2 cups | Arborio rice |
| 1 cup | dry white wine, (sauvignon blanc) |
| 4 1/2 cups | low sodium vegetable broth |
| 1 1/2 cups | edamame, shelled |
| 2 teaspoons | lemon zest |
| 1 Tablespoon | fresh tarragon, chopped |
| 1 cup | Parmesan, grated |
| Kosher salt | |
| Freshly grated black pepper |
Heat 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, wait until each addition of broth is absorbed before adding the next addition, and cook, stirring occasionally. It should take about 25 minutes for all the broth to be absorbed.
Remove from heat and stir in e 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.
Serves 4
Recipe uploaded with Shop'NCook for iPhone.
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