Directions

Preheat your oven to 220°C fan bake or regular bake.

Balsamic Roasted Mushrooms:

1. Add both olive oils, balsamic vinegar, sugar and ½ tsp flaky sea salt to a medium mixing bowl. Season with about 20 grinds of black pepper and whisk together.

2. Add the mushrooms and toss to coat in the marinade. Spread the mushrooms over a medium oven tray and roast for about 20-25 minutes, or until the mushrooms are tender and caramelised. 

 Mushroom & Pine Nut Couscous Risotto:

1. Heat the olive oil in a large saucepan or frying pan (with high sides) on medium heat. Add the shallot and season with a pinch of flaky salt. Cook for 6-7 minutes, stirring often, until tender.

2. Add the garlic and mushroom & pine nut couscous and cook for about 2 minutes, stirring, until fragrant. Add the wine, stir together and bring to a simmer. Add the chicken stock and bring to a simmer (start off with 2 ½ cups and add more stock as it cooks, if needed).

3. Cook on medium-low heat for about 15-20 minutes, stirring often, until the couscous is almost tender. Stir through the cream and Parmigiano Reggiano and cook for a further 1-2 minutes, until the couscous is tender. Remove from the heat and season to taste with salt and pepper. 

To serve:

1. Serve the couscous risotto topped with a poached egg, roasted mushrooms and some herbs (if using). Finely grate over some extra Parmigiano Reggiano.