Green Risotto - Missy

I picked this recipe because it was so pretty in the book. 

It was this striking emerald green with these deep umber brown mushrooms. 

Also I love risotto. 

But when you choose a book by its cover your results may vary. 

The green comes from this purée of spinach, tarragon, and parsley. 

I think the pursuit of green added a little extra work. I don’t think the ice bath step added much. 

On the other hand the weird smells popping up all over this session was scrambling my brain. 

The green puree was minty and licorice like and oniony. That’s really a lot going on. 

The garlic and onion and roasting rice smelled just right though. 

This one called for a lot of pots and bowls and a jar and 2 cutting boards. 

It was definitely one of those recipes that made me wonder why on earth I’d decided to try it on a weekday. 

Once all liquids were absorbed (I don’t love his low stir method) you add the puree. 

So green!

Then add the finishing touches to the mushrooms. 

That is to say add lemon juice and soy sauce to the mushrooms. 

I was skeptical but this was a terrific step. 

I kept waiting for the cheese in this recipe then went back and looked. 

This is vegan risotto!

I’ll have mine if that. 

Actually I had some of that and it was a 9/10. Then I added (probably too much) cheese and it was a 10/10. 

Those flavors worked perfectly.

 Perfectly!