Risotto With Edamame, Lemon, And Tarragon Recipe

Recipe By Slurrp

This risotto with edamame, lemon, and tarragon is a refreshing twist on the classic Italian dish. The creamy Arborio rice is cooked with vegetable broth and flavored with the bright flavors of lemon zest and juice. The edamame adds a pop of color and texture, while the tarragon brings a subtle anise-like flavor. This dish is perfect for a light and flavorful dinner or as a side dish for a special occasion.

4.7
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Rate
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40minstotal
40m.total
Risotto With Edamame, Lemon, And Tarragon
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Ingredients for Risotto With Edamame, Lemon, And Tarragon Recipe

  • 1 cup Vegetable Broth
  • 1/2 tablespoon Butter
  • 1/4 Small Onion, Finely Chopped
  • 0.38 cup Arborio Rice
  • 0.13 cup White Wine
  • 1/4 cup Shelled Edamame, Cooked
  • 1/4 Zest Lemon
  • 1/4 Juice Lemon
  • 1/2 tablespoon Fresh Tarragon, Chopped
  • As required Salt And Pepper To Taste
  • as required Grated Parmesan Cheese

Directions: 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.
Nutrition
value
934
calories per serving
20 g Fat67 g Protein105 g Carbs8 g FiberOther

Current Totals

  • Fat
    20g
  • Protein
    67g
  • Carbs
    105g
  • Fiber
    8g

MacroNutrients

  • Carbs
    105g
  • Protein
    67g
  • Fiber
    8g

Fats

  • Fat
    20g

Vitamins & Minerals

  • Calcium
    421mg
  • Iron
    10mg
  • Vitamin A
    307mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    11mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    224mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    16mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    186mg
  • Manganese
    2mg
  • Phosphorus
    755mg
  • Selenium
    50mcg
  • Zinc
    5mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp