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I've always had a soft spot in my cooking for pearl couscous. Is it the healthiest choice? Not by a long shot. Is it delicious? Yes, yes it is. This small pasta cooks quick, soaks up every flavor, and has a lovely texture. I can't get enough which is why when I saw the idea for couscous risotto, I tucked the idea away.
I love riffs on risotto. Sure, it's not traditional but these alternative risottos tend to be a little more fun and in the case of this couscous risotto, faster. I love the earthiness of the wheat couscous paired with the pops of sweet peas.
Peas
- 1 tablespoon unsalted butter
- 2 cups shelled sweet peas
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Risotto
- 2 teaspoons olive oil
- 1 medium shallot minced
- 1 cup whole wheat pearl couscous
- 1/3 cup white wine
- 1 cup low-sodium vegetable broth
- 1 cup water
- Salt to taste
- 1/4 cup mascarpone cheese
- 3 tablespoon minced fresh basil
- Parmesan for topping
- Chili flakes for topping- if desired
Heat a large pan over medium heat. Add the butter, followed by the peas. Cook, stirring occasionally, until peas have softened and turn bright green. Add salt and pepper, then transfer to a bowl and set aside.
Return pan to the stove top over medium-low heat. Add the olive oil followed by the minced shallot. Stir in the couscous and toast for a minute or so. Measure in wine. Cook until most of the wine is gone, 3 to 4 minutes.
Add the broth and water. Bring to a boil, reduce to a simmer, and let cook for 15 minutes or so. The couscous should be tender and most of the liquid absorbed. When there’s a small amount of liquid left, reduce the heat to low and add the mascarpone cheese, basil, and cooked peas.
Remove from heat and stir until the mascarpone cheese has melted. Divide into four bowls and top with extra basil and grated (vegetarian-friendly) parmesan.
Tips & Tricks: If you're short on time or peas are not in season, this is a meal that would work well with frozen peas.
Looking to leave the wine out of the dish? Just add more broth or water.
Stock up: get the pantry ingredients you will need: couscous, peas, basil
Nutrition: see the information.
Calories: 336kcal
Prep Time: 10 minutes minutes
Cook Time :20 minutes minutes
Couscous Risotto
variations
What I love most about risottos is how varied they can be. Sure, it's a loose take on the traditional risotto but the end result is just as delicious. I love mixing up the the base, the cheese, the vegetables, and the flavorings. It's really an solid meal to use whatever you might have on hand.
Pesto: Instead of using fresh basil, stir in a few tablespoons of pesto before serving. This would also work with an alternative pesto like spinach or kale pesto.
Greens: Towards the end of cooking, stir in spinach or kale and let wilt.
Grains: The combination of peas/mascarpone/basil would work well with any of the other types of grain risottos. I really love spelt and farro risottos.
Vegan: Drop the cheese and use a similar technique to this quinoa risotto.
Wow looks delicious!
Izzy | Pinch of delight
Looks great but if you have a wheat intolerance, I wonder if this could be modified as a savoury steel cut oats risotto? Yummy.
Also, I think it's great that some of your posts are getting sponsors. They seem to be quality products. (La Crema chardonnay happens to be a personal fave.)
Yes- I think steel cut oats would be wonderful! I've also made quinoa risotto before that is delicious! (and thanks for the kind words about sponsors- I try to make sure they fit within the brand!)
I love the flavor combination with the cheese, peas, and basil. I might add asparagus as well, yum!