| | Directions | | 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 all the liquid is absorbed. Stir in the broth, 3/4 C 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 by rice. Remove from heat and stir in the edamame, lemon zest, 3/4 C. of the Parmesan, 1/2 tsp salt and 1/4 tsp pepper. Spoon into individual bowls and top with the remaining Parmesan. |
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| Ingredients | | - |  | 2 tablespoons olive oil |
| - | | 1 yellow onion, chopped (medium) |
| - | | 2 cups Arborio Rice |
| - | | 1 cup dry white wine |
| - | | 4 1/2 cups low-sodium vegetable broth |
| - | | 1 1/2 cups shelled edamame, thawed |
| - | | 2 teaspoons grated lemon zest |
| - | | 1 cup grated Parmesan cheese |
| - | | salt and pepper to taste. |
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