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.
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.
Find it online: https://naturallyella.com/pea-couscous-risotto/