This is a print preview of "Vegetable 'Israeli' COUSCOUS risotto" recipe.

Vegetable 'Israeli' COUSCOUS risotto Recipe
by Foodessa

Vegetable 'Israeli' COUSCOUS risotto

Moist Semolina meets water to roll out these precious, rugged pasta pearls into a 'Risotto'.
Your menu can also extend itself to this double-duty use of 'Risotto'...into stuffed mushrooms.

For a dedicated post...refer to:
http://www.foodessa.com/2012/01/israeli-couscous-risotto-in-mushrooms-2.html

Rating: 4.5/5
Avg. 4.5/5 1 vote
Prep time: Italy Italian
Cook time: Servings: 4

Ingredients

  • . >(American / Metric measures)<
  • . VEGETABLE MIX:
  • . 2 tbsp. (30ml) E.V.Olive Oil
  • . 2 tbsp. (30ml) unsalted butter
  • . 1 large sweet onion, chopped
  • . 1 large red bell pepper, chopped
  • . 1 medium carrot, shredded
  • . 10 mushroom* stems, chopped (optional)
  • . 1/2 tsp. (2.5ml) each sea salt and garlic powder
  • . 1/2 tsp. (2.5ml) each of dried herbs: basil, oregano, sage, tarragon
  • . RISOTTO:
  • . 2 cups (450g) 'Israeli' couscous
  • . 1/2 cup (250ml) sweet, White wine or Sherry
  • . 6 cups (1.5L) chicken or vegetable broth, kept warm
  • . 1 cup (180g) grated 'Parmeggiano Reggiano', packed
  • .
  • . *Mushroom stems: taken from 10 large 'cremini' mushrooms which can then be used for stuffed mushrooms.

Directions

  1. . VEGETABLE MIX: In a large, deep saucepan, heat both oil and butter over medium heat. Add the onions and sauté until translucent and lightly caramelized. Add the remaining vegetables and seasoning. Cook just a few minutes more. Afterwards, remove half the amount of vegetable mix and set aside under cover to keep warm. Create a well in the center of the pan to soon receive the couscous.
  2. . RISOTTO: Add the couscous into the pan and lightly roast it within the center part of the pan. Stir occasionally for about a minute or so. Add the wine and stir. When it starts showing final absorption, start ladling in a small quantity of warm broth. Turn down the heat to low-medium to continue simmering. Repeat the slow broth ladling. Note: have the couscous lightly dry out before adding more broth. Frequently stir until most of the liquid is absorbed into a tender and creamy couscous 'Risotto'. Takes about 20-25 minutes. Add back the remaining cooked vegetables and combine. Remove from heat.
  3. . Finish the risotto by stirring in most of the Parmesan cheese and leave some aside for topping. Garnish with optional shaved pieces of Parmesan and some parsley.
  4. . Buon appetito and Claudia's flavourful wishes at...FOODESSA.com