Green Risotto With Mushrooms (Vegan) Recipe

J. Kenji Lopez-Alt

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

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.

Recipe Facts

Active: 30 mins
Total: 45 mins
Serves: 4 servings

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  • 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 ounces) 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


  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.

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Nutrition Facts (per serving)
484 Calories
24g Fat
57g Carbs
11g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 484
% Daily Value*
Total Fat 24g 31%
Saturated Fat 4g 21%
Cholesterol 9mg 3%
Sodium 1124mg 49%
Total Carbohydrate 57g 21%
Dietary Fiber 6g 21%
Total Sugars 6g
Protein 11g
Vitamin C 27mg 135%
Calcium 226mg 17%
Iron 5mg 29%
Potassium 930mg 20%
*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.)