Risotto With Edamame, Lemon Zest, and Tarragon

Risotto With Edamame, Lemon Zest, and Tarragon
Photo by Ngoc Minh Ngo


  • 1 cup dry white wine (such as Sauvignon Blanc)
  • 4 ½ cups low-sodium vegetable broth
  • 2 teaspoons grated lemon zest
  • 2 tablespoons olive oil
  • 1 ½ cups shelled edamame, thawed
  • Kosher salt and pepper
  • 1 large yellow onion, chopped
  • + 3 more ingredients
    • 1 tablespoon fresh tarragon, chopped
    • 2 cups Arborio rice
    • 1 cup grated Parmesan

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 bro...

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