Ingredients
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3 cups reduced-sodium vegetable broth or 3 cups chicken broth
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1 cup white wine or 1 cup additional vegetable broth
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2 tablespoons butter
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2 cups sliced mixed mushrooms, such as shiitake,portobello and button
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1 cup arborio rice
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1 tablespoon chopped fresh tarragon
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1/4 cup freshly grated parmesan cheese
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1/4 teaspoon fresh ground pepper
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1 cup thinly sliced leek (white and pale green parts only)
Instructions
- In medium saucepan, bring broth and wine to a simmer.
- Melt 1 Tbs of the butter in heavy large saucepan over medium heat.
- Add mushrooms; cook 3-5 minutes or until softened, stirring frequently.
- Remove mushrooms from saucepan with slotted spoon; set aside.
- Add remaining 1 Tbs butter and leeks to saucepan; cook until softened, stirring frequently.
- Add rice and pepper; cook about 1 minute, stirring, until rice is coated.
- Add all but 1/2 cup of the simmering broth mixture.
- Reduce heat to medium-low; cook 18-20 minutes or until rice has absorbed most of the liquid and is tender, stirring frequently.
- Stir in tarragon and mushrooms.
- Cook 2 minutes, stirring constantly.
- Add cheese; stir to blend.
- If necessary, add remaining broth for a creamy consistency.