How To Make Tarragon Mushroom Risotto
This creamy risotto is enriched with earthy mushrooms and a hint of tarragon.
Serves:
Ingredients
- 6 cups chicken or vegetable broth
- 2 tbsp butter
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 1 cup chopped mushrooms
- 1 tbsp fresh tarragon, chopped
- 1/2 cup freshly grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
Instructions
-
In a saucepan, bring the broth to a simmer.
-
In a separate pot, heat the butter and olive oil over medium-low heat.
-
Add the onion and garlic and sauté until softened, stirring occasionally.
-
Add the rice and stir well to coat with the butter and oil. Cook for 2-3 minutes.
-
Pour in the wine and let it simmer until fully absorbed by the rice.
-
Add the mushrooms and tarragon, and then add 1/2 cup of broth. Stir until absorbed by the rice.
-
Continue stirring and adding 1/2 cup of broth at a time, and allowing each addition to be absorbed by the rice before adding the next.
-
Taste the rice to check for doneness – it should be creamy and tender, with a slight bite.
-
Remove from heat and stir in the Parmesan cheese, salt, and pepper.
-
Serve hot, garnished with additional Parmesan and tarragon if desired.
Nutrition
- Calories : 386kcal
- Total Fat : 12g
- Saturated Fat : 5g
- Cholesterol : 21mg
- Sodium : 1228mg
- Total Carbohydrates : 52g
- Dietary Fiber : 2g
- Sugar : 3g
- Protein : 13g
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
