Photo: Ngoc Minh Ngo
Prep Time
40 Mins
Makes 4 servings

How to Make It

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 broth is absorbed before adding the next), and cook, stirring occasionally. It should take about 25 minutes for all the broth to be absorbed.

Remove from heat and stir in the 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.

Shortcut: To thaw edamame and other frozen bagged vegetables quickly, place them in a colander or a mesh strainer and run them under cool water.

Ratings & Reviews

KateVanVleck's Review

June 23, 2012
Absolutely delicious! The lemon and edamame keeps this from feeling too rich (like we find most risottos).

chocoholic's Review

May 19, 2009
I've made this recipe numerous times now and my family loves it, even my toddler! I leave the tarragon out because I never have it on hand. Definitely a keeper.