Edamame Risotto

2  tablespoons		olive oil
1/2  cup		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
1  pinch		kosher salt and pepper

Tip: Click on the ingredient links to learn the nutritional information for all the Edamame Risotto ingredients. The serving size for any ingredient in Edamame Risotto may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

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.