Mixed Mushroom and Tarragon Risotto

READY IN: 45mins
karen
Recipe by Tish

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!

Top Review by meg0919

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

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.

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