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Couscous “Risotto” with Asparagus

Couscous “Risotto” with Asparagus

By Milk StreetOctober 13, 2020

  • Makes
    4 servings
  • Cook Time
    30 minutes
  • Rating

Traditional risotto is made with starchy medium-grain Italian rice. This “risotto” uses pearl couscous (which actually is a pasta) and a simplified risotto cooking method to produce “grains” with a rich, creamy consistency. The wheaty flavor of pearl couscous (sometimes called Israeli couscous) is a perfect match for grassy, subtly sweet asparagus. When shopping, choose pencil-sized asparagus; larger spears won’t cook through in time and smaller ones will end up too soft.

Ingredients
  • ¼

    cup extra-virgin olive oil

  • 1

    medium yellow onion, chopped

  • Kosher salt and ground black pepper

  • 3

    medium garlic cloves, thinly sliced

  • ⅓

    cup dry white wine

  • 1

    cup pearl couscous

  • 1

    pound asparagus (see note), trimmed and sliced about ⅛ inch thick OR 2 cups frozen peas

  • 1

    ounce Parmesan cheese, finely grated (½ cup), plus more to serve

In a 12-inch skillet, heat the oil until shimmering. Add the onion, 1 teaspoon salt and ½ teaspoon pepper. Cook, stirring, until softened. Add the garlic and cook, stirring, until fragrant. Add the wine and cook, stirring, until evaporated.

Stir in 4 cups water and the couscous, then simmer uncovered until just shy of tender. Add the asparagus and cook, stirring, until both it and the couscous are tender. Off heat, stir in the Parmesan. Season with salt and pepper. Serve sprinkled with additional cheese.

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