Pea Whole Wheat Couscous Risotto with Mascarpone Cheese and Basil
A beautiful spring dinner, this couscous risotto is a riff on the traditional risotto. The dish uses fresh peas lightly sautéed in butter and paired with basil and mascarpone cheese.
Servings 4 servings
Calories 336kcal
Ingredients
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
Instructions
- 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.
Notes
Recipe Notes
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.
Nutrition
Calories: 336kcal