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