Risotto With Edamame, Lemon Zest, and Tarragon

Good dish to say goodbye to summer to. This is a light vegetarian dish we tried out earlier this summer and loved it. However, if you would like more substance add cooked chicken or shrimp. We served this with a Tomato, Mozzarella, and Basil salad.

2 tablespoons 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 teaspoons grated lemon zest
1 tablespoon 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 cup of the Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

Spoon into individual bowls and top with the remaining Parmesan.