Green Risotto with Mushrooms (Vegan)

Note: I prefer using Carnaroli rice for its slightly longer grains and firmer texture. Feel free to use any risotto-style rice like Arborio or Vailone Nano. About the author: J. Kenji Lopez-Alt is the Chief Creative...

4 Servings - 45 min - seriouseats.com

Servings:4 | Calories:792 | Total Fat:28g | Chol:3mg | More

Nutritional facts are per serving and accuracy is not certain.

Total Fat 28g

43 %

Sat Fat 4g

20 %

Total Carb 118g

39 %

Fiber 6g

24 %

Sugars 7g

---

Cholesterol 3mg

1 %

Sodium 2329mg

97 %

Protein 18g

36 %

Calories:

43% Rice

28% Vegetable stock

15% Extra-virgin olive oil

12% Others combined

Change

Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

1/2 cup loosely packed fresh parsley leaves
1/4 cup loosely packed fresh tarragon leaves
6 cups vegetable stock or water, divided
2 cups loosely packed fresh spinach leaves
4 scallions, whites finely chopped, greens reserved separately
4 tablespoons extra-virgin olive oil
2 medium cloves garlic, minced (about 2 teaspoons)
1 1/2 cups (about 13 1/2 ounce) risotto-style rice (see note above)
2 tablespoons canola or vegetable oil
8 ounces mixed wild mushrooms, such as trumpet royale, chanterelle, morel, or oyster, cleaned and cut in half if large
1 small shallot, minced (about 2 tablespoons)
1 teaspoon juice and 1 teaspoon grated zest from 1 lemon
1 teaspoon soy sauce
Kosher salt and freshly ground black pepper

Directions : View recipe directions on seriouseats.com

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