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Cheat's Risotto with Couscous, Wild Mushrooms, Chestnuts, Spinach and Parmesan
Ingredients
  • 1 to 2 tbsp olive oil
  • 2 shallots peeled and finely diced
  • 300 g | 10 ½ oz wild mushrooms diced if large (I used frozen)
  • 100 g | 3 ½ 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 ½oz 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
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