top of page

Spring Couscous Risotto

Updated: Jun 22, 2023


Spring Couscous Risotto with Broccolini and Parm

This recipe is super versatile as you can add any veggie you want, top it with protein, make it dairy free, and more! Mixing up a traditional risotto by using pearl couscous. Typically risotto is made with Arborio rice, but I find pearl couscous makes this recipe faster and more forgiving. Try it out and let me know what variations you do!


Prep:

-You can chop up the broccolini the morning of to make it easier during dinnertime but not really any other prep needed!


Tips:

-You really can use any vegetable you want in this! Would also be great with snap peas, asparagus, green beans, and more

-To add some extra protein to the meal top it with grilled chicken, grilled shrimp, or serve alongside any fish or meat dish

-Making this recipe extra easy, there is no chopping of onions or garlic and sautéing those first like in a tradition risotto. I omit this step to make this a quicker recipe but feel free to add that if you have the time!


Leftovers:

-Just like with pasta, this is best reheated by adding some liquid (water or stock) over low heat in a sauté pan. You can heat in the microwave but I find microwaves will dry this out



 

The recipe:

Spring Couscous Risotto


Prep time: 5 minutes

Cook time: 25 minutes


Serves: 2



For the risotto

1 cup pearl couscous

2 teaspoon garlic salt

1 head of broccolini

1 tablespoons butter (can substitute with vegan butter)

1 tablespoon olive oil (can substitute with avocado oil)

2 cups of chicken, beef, or vegetable stock

1/2 cup grated parmesan cheese


Instructions:

  1. Chop up the broccolini

  2. Heat 1 tablespoon of olive oil in a sauté pan over medium heat

  3. Add the broccolini and 1 teaspoon of garlic salt and cook 5-7 minutes or until broccolini is just browned

  4. Remove broccolini from pan and add butter until it melts

  5. Add the pearl couscous and stir it around vigorously until all the couscous is coated with the remaining oil from the broccolini and melted butter

  6. Toast couscous for 1-2 minutes

  7. Reduce heat to medium low and add in a few tablespoons of chicken stock. Stir in a "S" motion for 15-30 seconds. Wait until all the stock is absorbed by the couscous before repeating. You can test this by using your spoon to draw a line down the middle of the risotto, if there is no liquid seeping out then you need more. If there is still liquid pooling into where you drew the line, let it cook a bit longer before adding more liquid

  8. After about 15 minutes of adding more stock and letting it cook, add back in the broccolini and half of the parmesan cheese. Stir to incorporate

  9. Keep adding stock and stirring in the "S" formation until the couscous is cooked. Typically takes me about 15-20 minutes!

  10. Remove from the pan, top with the rest of the parmesan cheese (or more!!)

  11. Serve and enjoy!

14 views0 comments

Recent Posts

See All

Comments


bottom of page