Mixed Mushroom And Tarragon Risotto

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 2
• 3 cups reduced-sodium vegetable broth or 3 cups chicken broth
• 1 cup wine or 1 cup additional vegetable broth
• 2 tablespoons butter
• 2 cups sliced mixed mushrooms, such as shiitake,portobello and button
• 1 cup thinly sliced leek ( and pale green parts only)
• 1 cup arborio rice
• 1/4 teaspoon fresh ground pepper
• 1 tablespoon chopped fresh tarragon
• 1/4 cup freshly grated parmesan cheese

Recipe

• 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.