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Pearl Couscous “Risotto” with Asparagus
Classic risotto is made with starchy medium-grain Italian rice, such as Arborio or carnaroli. 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 or ptitim) is a perfect match for grassy, subtly sweet asparagus and the salty, nutty flavor of Parmesan cheese.
4
Servings
Don’t allow the onion to brown. The assertive bittersweet flavor of caramelized onion will easily overwhelm the other flavors in the dish.
30 minutes
Ingredients
-
4
tablespoons (½ stick) salted butter, cut into 1-tablespoon pieces
-
1
medium yellow onion, chopped
Directions
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01In a 12-inch skillet over medium-high, melt 3 tablespoons of the butter. Add the onion and ½ teaspoon each salt and pepper, then cook, stirring, until it begins to soften, 3 to 5 minutes. Add the garlic and cook, stirring, until fragrant. Add the couscous and cook, stirring often, until it begins to brown.
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Missing asparagus in this recipe.