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1. Finely chop 1 tablespoon each of the parsley and tarragon. Cover with a damp paper towel and refrigerate.
2. Bring the stock to a boil in a medium saucepan over high heat. Prepare a large ice bath. Add the spinach, the remaining parsley and tarragon leaves, and the scallion greens to the boiling water, pressing down with a wire-mesh spider to submerge them, and cook for 30 seconds, then lift out with the spider, transfer to the ice bath, and chill completely. Remove the stock from the heat.
3. Transfer the blanched greens to the jar of a blender and add 1/2 cup of the stock. Blend on high speed until completely smooth, about 30 seconds. Transfer to a small bowl and set aside.
4. Heat the olive oil in a 12-inch heavy-bottomed skillet over medium-high heat until shimmering. Add the rice and cook, stirring and tossing frequently, until all the liquid has evaporated, the oil is bubbling, and the rice has begun to take on a pale golden blond color and nutty aroma, about 3 minutes. Add the garlic and scallion whites and cook, stirring, until aromatic, about 1 minute.
5. Add all but 1.5 cups of the stock to the skillet. Stir the rice once, cover, and reduce the heat to the lowest setting. Cook the rice for 10 minutes, undisturbed. Stir once, shake the pan gently to redistribute the rice, cover, and continue cooking until the liquid is mostly absorbed and the rice is tender with just a faint bite, about 10 minutes longer.
6. Meanwhile, heat the canola oil in a 10-inch skillet over medium-high heat until shimmering. Add the mushrooms and cook, tossing occasionally, until well-browned, about 5 minutes. Add the shallot and cook, stirring, until aromatic, about 30 seconds. Carefully add 1/4 cup of the stock, the lemon juice, and soy sauce. Remove from the heat, toss to combine, and season with salt and pepper. Set aside.
7. Remove the lid from the risotto, add the remaining broth, increase the heat to high, and cook, stirring and shaking the rice constantly, until thick and creamy. Off the heat, stir in the green puree, lemon zest, and chopped parsley and tarragon. Season to taste with salt and pepper. Serve immediately on hot plates, topping the risotto with the mushrooms and their pan juices.
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Serving Size: 1 Serving (2359g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 633 | ||
Calories from Fat: 194 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.6g | 29 % | |
Saturated Fat 2.6g | 13 % | |
Monounsaturated Fat 14.5g | ||
Polyunsanturated Fat 3.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 8494.2mg | 293 % | |
Potassium 674.6mg | 18 % | |
Total Carbohydrate 101.8g | 30 % | |
Dietary Fiber 4.9g | 19 % | |
Sugars, other 97g | ||
Protein 9.7g | 14 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 633
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