Ingredients for 2 servings:
1. 3 cups reduced-sodium vegetable broth or 3 cups chicken broth
2. 1 cup white wine or 1 cup additional vegetable broth
3. 2 tablespoons butter
4. 2 cups sliced mixed mushrooms, such as shiitake,portobello and button
5. 1 cup thinly sliced leek (white and pale green parts only)
6. 1 cup arborio rice
7. 1/4 teaspoon fresh ground pepper
8. 1 tablespoon chopped fresh tarragon
9. 1/4 cup freshly grated parmesan cheese

Directions:
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.