Risotto with Edamame

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My husband doesn't care for rice too much and eschews couscous (couldn't resist the assonance.) However, almost 10 years ago when we were on a ski trip in Crested Butte, one of the guys made risotto and my husband was impressed. Never one to rush into an opportunity to please him, I finally got around to making risotto last night. It's a little bit high maintenance with all the stirring and waiting for the liquid to absorb. But it was delicious and worth it. It made way too much for our family of four, so I would cut the recipe in half or plan to freeze half. I have no idea how it freezes.

The recipe came from one of my FAVORITE magazines, Real Simple. Real. Simple. Two qualities I love. Two qualities I aspire to. All in the same magazine.

Here is the recipe and the link to the recipe on-line:

Risotto With Edamame, Lemon Zest, and Tarragon

                           

                       

2

tablespoons olive oil
                    

1

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
                      Kosher salt and pepper
    

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.

Yield: Makes 4 servings

NUTRITION PER SERVING
CALORIES 656(26% from fat); FAT 19g (sat 6g); SUGAR 5g; PROTEIN 33g; CHOLESTEROL 26mg; SODIUM 903mg; FIBER 8g; CARBOHYDRATE 87g

Comments

[Natalie]

Yumm! Thanks for posting. I love risotto