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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 -
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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 %
43% Rice
28% Vegetable stock
15% Extra-virgin olive oil
12% Others combined
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
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