5 Reviews

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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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.

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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.

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EastCoastVeg June 30, 2008

This was fabulous. I have never made risotto before, and this was good enough to have been served in a fancy restaurant. And SO easy. I used 3 cups chicken broth and one cup water, baby portabello mushrooms, and pearl rice (found in the Mexican isle). I just froze my extra tarragon into Herbal Ice Cubes #111461(by carla), so I'll be making this again & again.

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Karen67 January 20, 2007

This is a Earthy Comfort Dish!Rich and Creamy good! I did use all chicken broth. I used 1 cup of all dried mushrooms{Pocini`s and Shiitake. And used the water in which the mushrooms were soaked in with the chicken broth. Didn`t have leeks so I used an onion. Thank you Tish for an enjoyable dish!

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Rita~ September 09, 2004
Mixed Mushroom and Tarragon Risotto