Cheat's risotto with couscous, wild mushrooms, chestnuts, spinach and Parmesan - ready in under 30 minutes!
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Cheat's risotto with wild mushrooms, chestnuts, spinach and Parmesan

Cheat's risotto with couscous, wild mushrooms, chestnuts, spinach and Parmesan - ready in under 30 minutes!
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Main
Servings: 3 -4 servings
Author: Lucy Parissi | Supergolden Bakes

Ingredients

  • 1-2 tbsp olive oil
  • 2 shallots peeled and finely diced
  • 300 g | 10 1/2 oz wild mushrooms diced if large (I used frozen)
  • 100 g | 3 1/2 oz peeled and cooked chestnuts roughly chopped
  • 1 cup giant couscous
  • 450 ml | 2 cups hot vegetable stock you might not need to use it all
  • 150 | 5 1/2oz fresh spinach
  • small piece of vegetarian Parmesan rind (optional)
  • 2 tbsp grated vegetarian Parmesan cheese
  • salt and pepper to season
  • fresh chopped flat leaf parsley to serve
  • truffle oil to serve optional

Instructions

  • Heat the olive oil in a large pot. Fry the shallots over low heat for about 5 minutes until softened.
  • Increase the heat and add the mushrooms and chestnuts. If using frozen mushrooms you can use them straight from frozen. Cook for 5 minutes, seasoning with salt and pepper.
  • Add the couscous, cheese rind (if using) and stir to combine. Gradually add the hot stock and simmer until the couscous is almost cooked through, stirring occasionally, about 10 minutes. Add more stock when the liquid is absorbed.
  • Tip in the spinach and stir until it wilts – it will only need a couple of minutes.
  • Take out the cheese rind and stir in the grated cheese until it melts.
  • Serve with a generous sprinking of finely chopped flat leaf parsley, extra Parmesan and a drizzle of truffle oil.

Notes

Leave out the cheese to make the recipe vegan.
Replace wild mushrooms with chestnut mushrooms and the chestnuts with chopped walnuts if you prefer.