It was a nice light dish, and the texture of risotto paired with the still snappy crunch of edamame was pleasant. The combination of lemon zest and tarragon gave it a delicate, almost perfumed taste. We didn't have Parmesan on hand, so we used some aged Gouda instead ... and apologies to the cheese snobs who can actually discern a terrible difference, but cheese is cheese is cheese, by which I mean not that all of it is the same but that I love all of it. In any case, I don't think it "ruined" the dish.
Still. This recipe is not going in the "keeper" file.
Oh, shut up. You totally knew I had a file for that.
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