Green Risotto With Mushrooms

Creamy risotto tinted bright green with spinach and herbs, served with pan-seared mushrooms.

By
J. Kenji López-Alt
Kenji Lopez Alt
J. Kenji López-Alt
Culinary Consultant
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.
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Updated September 06, 2024
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J. Kenji Lopez-Alt

Why It Works

  • Blanching and icing the veggies deactivates enzymes that hasten the oxidation reactions that can turn chopped greens brown.
  • A splash of lemon juice and soy sauce brightens the flavor of the mushrooms.

Risotto is an ideal dish for vegans. The starchy short grain arborio, carnaroli, or vialone nano rice it's made with naturally creates its own creamy sauce, and as many vegans can tell you, creaminess is one of the textures you miss most when you make the switch (even if it's just for the occasional meal).

Normally, I'll finish my risotto off-heat with a bit of whipped cream to lighten it up and add some extra creaminess to the sauce. But trying to develop good vegan version had me experimenting with alternative liquids. What I discovered was that cooked vegetable purees are even better for loosening your risotto than whipped cream. Not only do they add sauciness to the dish, but they pack it with flavor as well.

One of my favorites? A bright green risotto finished with a puree of spinach and herbs. To get them to maintain their ultra-bright color, I blanch them in vegetable stock and shock them in ice water before pureeing them. This deactivates enzymes that hasten the oxidation reactions that can turn chopped greens brown.

Doesn't bright green risotto just look awesome?

As for the risotto itself, I use the Almost No-Stir Risotto method I developed a while back, though I don't bother toasting the rice quite as deeply as normal (the green purée adds plenty of flavor).

You can top the risotto with whatever you wish, but I like using mushrooms sautéed until deeply browned. A splash of lemon juice and soy sauce brighten their flavor.

March 2013

Recipe Details

Green Risotto With Mushrooms Recipe (Vegan)

Prep 10 mins
Cook 35 mins
Total 45 mins
Serves 4 servings
Cook Mode (Keep screen awake)

Ingredients

  • 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)

  • 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

  1. Finely chop 1 tablespoon parsley leaves and 1 tablespoon tarragon leaves. Cover with a damp paper towel and refrigerate until ready to use.

  2. Prepare a large ice bath. In a medium saucepan, bring stock to a boil over high heat. Add spinach, remaining whole parsley and tarragon leaves, and scallion greens. Press down with a wire mesh spider to submerge. Cook for 30 seconds, then transfer to ice bath and chill completely. Remove stock from heat.

  3. Transfer blanched greens to the jar of a blender and add 1/2 cup broth. Blend on high speed until completely smooth, about 30 seconds. Transfer to a small bowl and set aside.

  4. Heat oil in a heavy 12-inch skillet over medium-high heat until foaming subsides. Add rice and cook, stirring and tossing frequently until all liquid is evaporated, fat is bubbling, and rice has begun to take on a pale golden blond color and nutty aroma, about 3 minutes. Add garlic and scallion whites and continue to cook, stirring frequently until aromatic, about 1 minute.

  5. Add all but 1 1/2 cups of broth to skillet. Stir rice once, cover, and reduce heat to lowest possible setting.

  6. Cook rice for ten minutes undisturbed. Stir once, shake pan gently to redistribute rice, cover, and continue cooking until liquid is mostly absorbed and rice is tender with just a faint bite, about 10 minutes longer.

  7. Meanwhile, heat canola or vegetable oil in a 10-inch skillet over medium-high heat until shimmering. Add mushrooms and cook, tossing occasionally, until well browned, about 5 minutes. Add shallot and cook, stirring constantly, until aromatic, about 30 seconds. Carefully add 1/4 cup broth, lemon juice, and soy sauce. Remove from heat, toss to combine, season to taste with salt and pepper, and set aside.

  8. Remove lid from risotto, add remaining broth, Increase heat to high and cook, stirring and shaking rice constantly until thick and creamy. Off heat, stir in green puree, lemon zest, chopped parsley, and chopped tarragon. Season to taste with salt and pepper. Serve immediately on hot plates, topping with mushrooms and their pan juices.

Notes

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.

Nutrition Facts (per serving)
482Calories
25gFat
55gCarbs
12gProtein
×
Nutrition Facts
Servings: 4
Amount per serving
Calories482
% Daily Value*
Total Fat 25g32%
Saturated Fat 4g22%
Cholesterol 9mg3%
Sodium 1901mg83%
Total Carbohydrate 55g20%
Dietary Fiber 6g20%
Total Sugars 6g
Protein 12g
Vitamin C 29mg145%
Calcium 220mg17%
Iron 6mg31%
Potassium 848mg18%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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