Mixed Mushroom and Tarragon Risotto
Creamy, indulgent, and packed with earthy flavors, this Mixed Mushroom and Tarragon Risotto is a restaurant-worthy dish you can master at home. Featuring a medley of fragrant mushrooms—like cremini, shiitake, and oyster—paired with the bright, herbaceous notes of fresh tarragon, this recipe transforms simple ingredients into an elegant meal. The Arborio rice is cooked to perfection in warm vegetable stock, enriched with white wine, shallots, garlic, and a touch of butter for a luscious texture. Finished with freshly grated Parmigiano-Reggiano cheese, this risotto balances rich umami with subtle herbal complexity. Ideal for cozy weeknight dinners or entertaining guests, this dish delivers irresistible flavor in under an hour. Perfectly suited for vegetarian menus, it’s best served fresh, garnished with extra tarragon and cheese for a stunning presentation.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 5 cups Vegetable stock
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 12 ounces Mixed mushrooms (e.g., cremini, shiitake, oyster), roughly chopped
- 2 units Shallots, finely diced
- 2 units Garlic cloves, minced
- 0.5 cups Dry white wine
- 2 tablespoons Fresh tarragon, chopped
- 0.5 cups Parmigiano-Reggiano cheese, freshly grated
- to taste Salt
- to taste Black pepper
Instructions
Heat the vegetable stock in a saucepan over low heat and keep it warm throughout the cooking process.
In a large skillet or saucepan, heat the olive oil and 1 tablespoon of butter over medium heat.
Add the mixed mushrooms to the skillet and sauté for about 8 minutes until they release their moisture and turn golden brown. Season lightly with salt and pepper, then remove them from the pan and set aside.
In the same pan, add the remaining tablespoon of butter and the shallots. Cook for 2–3 minutes until softened.
Stir in the garlic and cook for an additional 30 seconds until fragrant.
Add the Arborio rice to the pan and stir to coat the grains in the butter. Toast the rice for 2 minutes until it becomes slightly translucent around the edges.
Pour in the white wine and stir continuously until the liquid has been mostly absorbed by the rice.
Begin adding the warm vegetable stock one ladleful at a time, stirring frequently. Allow the rice to absorb each ladleful of stock before adding more. Continue this process for 20-25 minutes until the rice is tender but still has a slight bite.
Once the rice is cooked, stir in the sautéed mushrooms, chopped tarragon, and grated Parmigiano-Reggiano. Mix well to combine.
Season the risotto to taste with salt and black pepper. If needed, add a small splash of stock to loosen the consistency.
Serve the risotto immediately, garnished with additional tarragon and Parmigiano-Reggiano if desired.
Nutrition Facts
Calories |
2013 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.4 g | 129% | |
| Saturated Fat | 45.0 g | 225% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 181 mg | 60% | |
| Sodium | 7009 mg | 305% | |
| Total Carbohydrate | 187.7 g | 68% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 27.3 g | ||
| Protein | 82.1 g | 164% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1634 mg | 126% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 3935 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
