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. ---------------------------------------------------------------------------
Nutrition
Ingredients
