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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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    Units: US | Metric


    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

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    • on October 22, 2008


      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.

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    • on June 30, 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.

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

    Read All Reviews (5)


    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
    Total Fat 16.1 g
    Saturated Fat 9.7 g
    Cholesterol 41.5 mg
    Sodium 293.8 mg
    Total Carbohydrate 92.6 g
    Dietary Fiber 4.5 g
    Sugars 4.1 g
    Protein 14.9 g

    The following items or measurements are not included:

    reduced-sodium vegetable broth

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