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Cheat's risotto with wild mushrooms, chestnuts, spinach and Parmesan
SUPERGOLDEN BAKES13Ingredients
30Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. olive oil
- 2 shallots (peeled and finely diced)
- 10.5 oz. wild mushrooms (diced if large, I used frozen)
- 3.5 oz. chestnuts (peeled and cooked, roughly chopped)
- 1 cup couscous (giant)
- 2 cups vegetable stock (you might not need to use it all)
- 150 fresh spinach (| 5½oz)
- vegetarian Parmesan (small piece of, rind, optional)
- 2 Tbsp. Parmesan cheese (grated, vegetarian)
- salt
- pepper
- flat leaf parsley (fresh chopped, to serve)
- truffle oil (to serve, optional)
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