An easy and fast riff on risotto using whole wheat pearl couscous and a simple broccoli pesto.
- 1 cup broccoli florets and peeled stems
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 tablespoons crushed almonds
- 1 small garlic clove
- Water, as needed
- 2 teaspoons olive oil
- 1 clove garlic
- 1 cup whole wheat pearl couscous
- 1/4 cup dry white wine
- 1 cup low-sodium vegetable broth
- 1 cup water
- Salt to taste
- 3 tablespoons mascarpone cheese
- Toasted almond slivers, for topping
- Chili flakes, for topping
- Parsley, for topping
- Bring a pot of water to a boil and have an ice bath ready. Add the broccoli to the pot and cook for 4 to 5 minutes. Broccoli should be bright green and mostly tender. Transfer broccoli to the ice bath to stop the cooking.
- Combine ingredients for the broccoli in a blender or food processor. Puree until the broccoli is in small pieces/the sauce is mostly smooth. Add the broccoli blanching water as needed to thin the puree enough to combine everything. I like the puree to be on the slightly thick side.
- Heat a pan with tall sides over medium-low heat. Add the olive oil followed by the minced garlic. 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 along with the broccoli mixture. Cook until hot and serve with a sprinkle of toasted almond slivers.
Tips & Tricks: Make the broccoli pesto ahead of time to make the prep work quick for this risotto.
Nutrition: see the information.
- Calories: 551
- Sugar: 1.5
- Sodium: 146
- Fat: 21.2
- Saturated Fat: 7
- Carbohydrates: 72.7
- Fiber: 4.9
- Protein: 14.7
- Cholesterol: 31.4