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Mixed Mushroom and Tarragon Risotto

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“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!”
READY IN:
45mins
SERVES:
2
UNITS:
US

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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