Lemon Edamame Risotto

Steps

1. heat up Olive Oil 2 tbsp in large pan
2. add Yellow Onion 1 pc chopped
3. fry medium heat 4 min
4. add Arborio Rice 450 g
5. fry 2 min while stirring
6. add White Wine 250 ml dry
7. cook until liquid absorbed
8. add Broth 200 ml
9. cook 5 min until liquid absorbed
10. add Broth 200 ml
11. cook 5 min until liquid absorbed
12. add Broth 200 ml
13. cook 5 min until liquid absorbed
14. add Broth 200 ml
15. cook 5 min until liquid absorbed
16. add Broth 200 ml
17. cook 5 min until liquid absorbed
18. remove from heat
19. add Edamame Bean 250 g frozen thawed Lemon Peel/Zest 2 tsp grated Tarragon 1 tbsp fresh chopped Parmesan 80 g grated Salt 0.5 tsp Pepper 0.25 tsp
20. sprinkle with Parmesan 20 g grated when serving