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Risotto with Edamame, Lemon and Tarragon


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  • 2 Tbls Olive Oil
  • 1 yellow onino
  • 2 cups Arborio rice
  • 1 cup dry white wine
  • 4.5 cups of broth
  • 1.5 cups edamame thawed
  • 1 tsp lemon zest
  • 1 tbls tarragon, chopped
  • 1 cup Parmesan
  • Kosher salt/pepper



Step 1

Heat oil. Saute onion for 4 minutes. Stirring constantly.

Add rice and wine. Cook 2minutes. Stir in broth 3/4 cup at a time.

Remove from heat, stir in edamame, lemon, tarragon, Parmesan, salt/pepper. Serve!


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