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Green Risotto with Wild Mushrooms
A vegan risotto loosened at the end with a vivid purée of blanched spinach, parsley, tarragon and scallion greens in place of butter and cheese, topped with deeply browned wild mushrooms brightened by lemon and soy.
- YieldServes 4 to 6
- Hands-on38 min
- Total58 min
- Difficulty
Ingredients
- 10 gflat-leaf parsley leaves (about ½ cup)
- 5 gtarragon leaves (about ¼ cup)
- 1.4 Lvegetable stock or water
- 60 gspinach leaves (about 2 loosely packed cups)
- 4scallions, whites finely chopped, greens kept separately
- 60 mlextra-virgin olive oil
- 380 grisotto rice (Carnaroli preferred)
- 2 clovesgarlic, finely grated
- 30 mlcanola or vegetable oil
- 225 gmixed wild mushrooms (king trumpet, chanterelle, morel or oyster), halved if large
- 1small shallot, minced
- 1lemon, 1 tsp zest finely grated and 1 tsp juice
- 1 tspsoy sauce
- to tastekosher salt and freshly ground black pepper
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