Edamame Risotto
Ashley
This is a great healthy recipe that Jen and I tried during one of our dinner nights!
ingredients
- 2 tbsp olive oil
- 1 large yellow onion, chopped
- 2 cups white rice
- 1 cup dry white wine (recommended: Sauvignon Blanc)
- 4 1/2 cups low-sodium vegetable broth
- 1 1/2 cups shelled edamame, thawed
- 2 tsp grated lemon zest
- 1 tbsp fresh chopped tarragon or 1/2 tsp dried
- 1 cup grated parmesan cheese
- salt and pepper
directions
- 1
1. Heat the oil in a large saucepan over medium heat
- 2
2. 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.
- 3
3. 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.
- 4
4. Remove from heat and stir in the edamame, lemon zest, tarragon, 3/4 cup of the parmesan, 1/2 tsp salt, and 1/4 tsp pepper
- 5
5. Spoon into individual bowls and top with remaining parmesan.
Source: Ashley
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