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    You are in: Home / Recipes / Mixed Mushroom and Tarragon Risotto Recipe
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    Mixed Mushroom and Tarragon Risotto

    Mixed Mushroom and Tarragon Risotto. Photo by Karen67

    1/4 Photos of Mixed Mushroom and Tarragon Risotto

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    10 mins

    35 mins

    Tish's Note:

    Got this one from my cooking club...and it is incredibly yummy and easy to put together. You can use whatever fresh mushroom combination looks good at your market. Add a mixed green salad with a tart red wine vinaigrette to round it out for a perfect meal!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In medium saucepan, bring broth and wine to a simmer.
    2. 2
      Melt 1 Tbs of the butter in heavy large saucepan over medium heat.
    3. 3
      Add mushrooms; cook 3-5 minutes or until softened, stirring frequently.
    4. 4
      Remove mushrooms from saucepan with slotted spoon; set aside.
    5. 5
      Add remaining 1 Tbs butter and leeks to saucepan; cook until softened, stirring frequently.
    6. 6
      Add rice and pepper; cook about 1 minute, stirring, until rice is coated.
    7. 7
      Add all but 1/2 cup of the simmering broth mixture.
    8. 8
      Reduce heat to medium-low; cook 18-20 minutes or until rice has absorbed most of the liquid and is tender, stirring frequently.
    9. 9
      Stir in tarragon and mushrooms.
    10. 10
      Cook 2 minutes, stirring constantly.
    11. 11
      Add cheese; stir to blend.
    12. 12
      If necessary, add remaining broth for a creamy consistency.

    Ratings & Reviews:

    • on March 12, 2009

      Wonderful dish-- easy to follow recipe. Used onions, 1 cup. instead of leeks because that's all I had on hand. Served it with pork tenderloin rolled in herbs and broccoli rabe with garlic and pepper flakes. Great dinner

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 22, 2008

      55

      Very nice risotto. I made a few changes though. I didn't have leeks so used a white onion, I also used baby portobello mushrooms rather than a mix. I increased the cheese to one cup and added the broth slowly a little at a time based on the instructions in Mushroom Risotto. But it was a huge hit at our house and now that I know how easy risotto is to make I plan to play with more flavors.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 30, 2008

      55

      I also have never made a risotto before and this turned out fantastic! I couldn't find fresh tarragon at my local market, so I used fresh rosemary instead. I used portobello and shiitake mushrooms with vegetable broth and white wine. A great vegetarian recipe that I will add to my regular rotation.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Mixed Mushroom and Tarragon Risotto

    Serving Size: 1 (361 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 661.5
     
    Calories from Fat 145
    21%
    Total Fat 16.1 g
    24%
    Saturated Fat 9.7 g
    48%
    Cholesterol 41.5 mg
    13%
    Sodium 293.8 mg
    12%
    Total Carbohydrate 92.6 g
    30%
    Dietary Fiber 4.5 g
    18%
    Sugars 4.1 g
    16%
    Protein 14.9 g
    29%

    The following items or measurements are not included:

    reduced-sodium vegetable broth

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