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Risotto With Edamame, Lemon, and Tarragon
- 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
Directions:View on Real Simple
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