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Risotto With Edamame, Lemon Zest, And Tarragon

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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

Kosher salt and pepper

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