It’s Easy Being — (And Making) — Green Risotto Recipe

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Ingredients

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

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