Try this Risotto with edamame, lemon zest and tarragon recipe, or contribute your own.
Suggest a better descriptionHeat the oil in a large saucepan over med heat
Add the onion and cook for 4 min. Add the rice and cook, stirring constantly, for 2 min. Add the wine and cook, stirring frequently until the liquid is absorbed
Stir in the broth, 3/4 c at a time (wait until absorbed to add next) and cook, stirring occasionally. It should take about 25 min for all the broth to be absorbed
Remove from heat and add edamame, lemon zest, tarragon, 3/4 c parmesan and salt and pepper.
Spoon into bowls and top with remaining parmesan.
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Serving Size: 1 Serving (503g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 715 | ||
Calories from Fat: 211 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.4g | 31 % | |
Saturated Fat 6.4g | 32 % | |
Monounsaturated Fat 12.1g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 22mg | 7 % | |
Sodium 1484.7mg | 51 % | |
Potassium 395.6mg | 10 % | |
Total Carbohydrate 100.2g | 29 % | |
Dietary Fiber 5.9g | 23 % | |
Sugars, other 94.3g | ||
Protein 21.9g | 31 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 715
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