Mixed Mushroom and Tarragon Risotto

Total Time
45mins
Prep 10 mins
Cook 35 mins

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!

Ingredients Nutrition

Directions

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

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

meg0919 March 12, 2009

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.

Erindipity October 22, 2008

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.

EastCoastVeg June 30, 2008