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.
- 1 tablespoon unsalted butter
- 2 cups shelled sweet peas
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 teaspoons olive oil
- 1 medium shallot (minced)
- 1 cup whole wheat pearl couscous
- ⅓ cup white wine
- 1 cup low-sodium vegetable broth
- 1 cup water
- Salt (to taste)
- ¼ 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.
Nutrition: see the information.
- Calories: 336
- Sugar: 5.9
- Sodium: 217
- Fat: 10.6
- Carbohydrates: 47.6
- Fiber: 6.4
- Protein: 10.8
- Cholesterol: 23.3