Pearl Couscous Risotto
User Reviews
4.8
8 reviews
Excellent
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
3 -4 servings
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Course
Main Course
Pearl Couscous Risotto
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Cheat's risotto with couscous, wild mushrooms, chestnuts, spinach and Parmesan - ready in under 30 minutes!
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Ingredients
- 1-2 tbsp olive oil
- 2 shallot peeled and finely diced
- 300 g wild mushrooms diced if large (I used frozen, 10 1/2 oz
- 100 g chestnuts roughly chopped, 3 1/2 oz, peeled and cooked
- 1 cup giant couscous
- 450 ml vegetable stock you might not need to use it all, 2 cups, hot
- 150 spinach fresh, 5 1/2 oz
- small piece of vegetarian Parmesan rind (optional)
- 2 tbsp grated vegetarian Parmesan cheese
- salt to season
- black pepper to season
- parsley flat leaf, fresh, chopped, to serve
- truffle oil optional, to serve
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.
Genuine Reviews
User Reviews
Overall Rating
4.8
8 reviews
Excellent
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