Ahh..Spring. After a particularly frightful weekend, yesterday kicked off a week of beautiful weather forecasts. After my nightly run, I helped Nate fertilize and clean up our yard, while watching the 50 yard dash competition some of our neighbor kids were having. I was pleased to see the only girl of the bunch kick the pants off the boys!
Anyhoo- here is a springy recipe for you that we tried last night. We halved this recipe. It is meat free but you could easily add chicken or shrimp if you wanted.
Risotto with Edamame, Lemon Zest & Tarragon2 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 (or Chicken 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.
Shortcut: To thaw edamame and other frozen bagged vegetables quickly, place them in a colander or a mesh strainer and run them under cool water.
Yield: Makes 4 servings
Source: Real Simple
