Risotto With Edamame, Lemon, And Tarragon Recipe

Cooking Directions

• STEP 1.In a large saucepan, heat the vegetable broth over medium heat until simmering.
• STEP 2.In a separate large saucepan, melt the butter over medium heat. Add the onion and cook until softened.
• STEP 3.Add the Arborio rice to the saucepan with the onion and cook for 1-2 minutes, stirring constantly.
• STEP 4.Add the white wine to the rice mixture and cook until the liquid is absorbed.
• STEP 5.Begin adding the simmering vegetable broth to the rice mixture, one ladleful at a time, stirring constantly until the liquid is absorbed before adding more.
• STEP 6.Continue adding the broth and stirring until the rice is creamy and al dente, about 20-25 minutes.
• STEP 7.Stir in the edamame, lemon zest, lemon juice, and tarragon. Cook for an additional 2-3 minutes.
• STEP 8.Season with salt and pepper to taste.
• STEP 9.Serve the risotto hot, garnished with additional lemon zest and tarragon leaves.

Cooking Tips

• Make sure to stir the risotto constantly to prevent it from sticking to the bottom of the pan.
• Use freshly grated lemon zest for the best flavor.
• If you prefer a more intense lemon flavor, add more lemon juice to taste.
• Feel free to add grated Parmesan cheese for an extra creamy and cheesy risotto.

Storage and Serving

• Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, add a splash of vegetable broth or water to the risotto and heat in a saucepan over medium heat until warmed through.
• Serve the risotto as a main dish with a side salad or as a side dish alongside grilled chicken or fish.