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Israeli couscous risotto with spinach and Parmesan cheese

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Israeli couscous risotto with spinach and Parmesan cheese - vegetarian - pearl couscous

Israeli couscous risotto with spinach and Parmesan cheese

Israeli couscous risotto with spinach and Parmesan cheese, prepared with a splash of white wine and freshly grated Parmesan.

Ingredients:

  • 2 tbsp olive oil, butter or margarine
  • 1/2 small yellow onion, chopped (or, try 2-3 shallots)
  • 1 cup Israeli couscous (also called pearl couscous)
  • 1 3/4 cups vegetable broth
  • 1/4 cup white wine
  • 1 bunch fresh spinach
  • 1/4 cup freshly grated Parmesan cheese, grated, plus extra for garnish
  • sea salt or kosher salt and pepper, to taste

Preparation:

Heat onions in olive oil stove top in a large skillet. Allow to cook, stirring occasionally, for about 5-7 minutes, until softened. Add Israeli couscous, and toaste the grains, stirring, for just a minute or two, until lightly browned.

Add vegetable broth and bring to a simmer. Allow to cook for about five minutes, then add in white wine, stirring to combine. Heat, stirring, for another five minutes, then add in spinach.

Reduce the heat to medium-low, cover, and allow to heat until spinach has wilted, about 2 minutes, then stir in the Parmesan cheese and season generously with sea salt or kosher salt and a bit of black pepper, to taste.

As soon as Parmesan cheese has melted, plate and serve. Garnish individual servings with a bit of extra Parmesan cheese, if you'd like.

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