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Categories:
unsalted butter olive oil carrot bella mushrooms zucchini couscous white wine salt freshly ground black pepper Parmesan cheese
Viewed: 78 - Published at: 8 years agoIngredients
- 2 Tablespoons Unsalted Butter, Divided
- 2 Tablespoons Olive Oil, Divided
- 3/4 cups Carrot, Diced
- 8 ounces, weight Baby Bella Mushrooms, Wiped Clean, Stems Removed And Sliced
- 1 cup Zucchini, Diced
- 3 cups Unsalted Vegetable Stock
- 1- 1/4 cup Israeli (pearled) Couscous
- 3/4 cups Dry White Wine (Pinot Grigio Or Similar)
- 10 ounces, weight Frozen Asparagus Spears, Thawed
- 1/2 teaspoons Salt
- 1/2 teaspoons Freshly Ground Black Pepper
- 1/4 cups Parmesan Cheese, Grated
Method
- Start by adding 1 tablespoon of butter and 1 tablespoon of olive oil to a large pan over medium heat.
- When melted, add the carrot, mushrooms and zucchini.
- Cook vegetables until tender and mushrooms starts to evaporate their liquid, about 8-10 minutes.
- While the vegetables are cooking, add the vegetable stock to a separate saucepan and simmer over medium heat to keep warm.
- When vegetables are done, remove from pan, place in bowl and set aside.
- Wipe your skillet clean then add another the remaining tablespoon of butter and olive oil.
- Add the couscous and toast until slightly browned, about 2 minutes.
- Next add the white wine and cook until alcohol is cooked out, about 1-2 minutes.
- Then add 1/2 cup (or a ladle) of warmed vegetable stock to the pan and cook until almost absorbed.
- Repeat the process until 2 cups of stock have been added to the couscous.
- Add the vegetables back into the pan, including the thawed asparagus spears, then add the remaining cup of stock, 1/2 cup at a time.
- Add salt, pepper and Parmesan cheese and combine until melted and aromatic.
- Taste the risotto and adjust your seasonings as needed.
- Serve immediately.
