risotto with edamame

I thought this recipe was going to be a knock-out with my kids. They love risotto; they love edamame; they love cheese. This recipe has all three, and I felt invincible when I put it on the table, kind of like SuperMom.

They hated it. Even Ella, my little adventurous eater, hated it. Ella hated it so much that she worked herself into a shaking, sobbing mess when I told her that she would have to finish it if she wanted a cookie. She cried with every bite. Adam eventually ate about half of his before he decided a cookie just wasn't worth it. Jack kept working on it, and the more upset Ella got, the more he enjoyed it. He decided it was yummy and ate every bite, then savored his cookie right in front of Ella's face.

By the time I got everyone out of the bath, Ella decided to give dinner another try, but she was too late: LuLu had jumped on the table during bathtime and dragged the bowl to the floor. Ella's dinner was gone.

I gave Ella half a cookie.

John wasn't home, but for what it's worth, I enjoyed the dinner. It made a lot; I think I will half the recipe next time.

Here's the recipe if you want it. This is from Real Simple May 2008 Five Easy Dinners:

Risotto with edamame, lemon zest, and tarragon

2 Tbsp olive oil
1 large yellow onion, chopped
2 cups Arborio rice
1 cup dry white wine
4 1/2 cups vegetable broth (I used chicken broth)
1 1/2 cups edamame, thawed
2 tsp grated lemon zest (I didn't have any, so I used a couple Tbsp lemon juice)
1 Tbsp fresh tarragon, chopped (I didn't have any, so I left it out)
1 cup grated Parmesan
Kosher salt and pepper

1. Heat the oil in a large saucepan under medium heat
2. 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.
3. 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.
4. Remove from heat and stir in the edamame, lemon, tarragon, 3/4 cup of the Parmesan, 1/2 tsp salt, and 1/4 tsp pepper.
5. Spoon into individual bowls and top with the remaining Parmesan.