Risotto with Edamame, Lemon Zest, and Tarragon

This was my first attempt at making risotto, and I have to say, I did a great job! For this recipe, I did not have a lemon, so I substituted a splash of lemon juice. Also, I did not have fresh tarragon, so I subbed a sprinkling of dried. I tasted the risotto right before I added the Parmesan, and I thought, hmm, is this stuff ready? But once I added the cheese, boy, it really gave it a smooth creaminess. This is really good and something I would definitely make again. Toby really liked it, and he gave it a 9.3! With this, we had a green salad and some bread. Delish!

rating: 9.3

Risotto with Edamame, Lemon Zest, and Tarragon
(from the May 2008 issue of Real Simple magazine)

2 tbsp 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 tsp grated lemon zest
1 tbsp 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 of the Parmesan, 1/2 tsp salt, and 1/4 tsp pepper.

Spoon into individual bowls and top with the remaining Parmesan.

Serves 4.