Try this Risotto With Edamame, Lemon, and Tarragon recipe, or contribute your own.
Suggest a better description1. Heat the oil in a large saucepan over medium heat. Add the onion and cook for 4 minutes.
2. Add the rice and cook, stirring constantly, for 2 minutes.
3. Add the wine and cook, stirring frequently, until the liquid is absorbed.
4. Stir in the broth, ¾ 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.
5. Remove from heat and stir in the edamame, lemon zest, tarragon, ¾ cup of the Parmesan, ½ teaspoon salt, and ¼ teaspoon pepper.
6. Spoon into individual bowls and top with
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Serving Size: 1 Serving (501g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 614 | ||
Calories from Fat: 104 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.6g | 15 % | |
Saturated Fat 4.7g | 24 % | |
Monounsaturated Fat 3.5g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 22mg | 7 % | |
Sodium 1152.6mg | 40 % | |
Potassium 410.1mg | 11 % | |
Total Carbohydrate 101.1g | 30 % | |
Dietary Fiber 6g | 24 % | |
Sugars, other 95.1g | ||
Protein 22g | 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: 614
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