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Pearl Couscous “Risotto” with Broccoli Rabe
Traditional risotto is made with starchy medium-grain Italian rice. This “risotto” uses pearl couscous (which actually is a pasta) and a cooking technique similar to the classic risotto method to produce “grains” with a rich, creamy consistency. We pair chopped broccoli rabe with the wheaty couscous; its pleasantly bitter flavor is tempered by the sweetness of the onion, white wine and rich Parmesan cheese. If the assertiveness of rabe isn’t for you, milder, sweeter broccolini works well in its place. This makes a satisfying vegetarian main dish but also could be served as a side to roasted chicken or pork.
4
Servings
Tip
Don’t discard the broccoli rabe leaves. We remove them from the stalks and roughly chop 1 cup lightly packed. Added at the end of cooking, the leaves supply fresh flavor and color.
40 minutes
Ingredients
-
1
pound bunch broccoli rabe
-
4
tablespoons (½ stick) salted butter, cut into 1-tablespoon pieces
Directions
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01Remove the leaves from the broccoli rabe, measure out 1 cup lightly packed and roughly chop; discard the remaining leaves. Cut the stalks and florets into ¼-inch pieces and reserve separately from the chopped leaves.
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This is a great template for using other vegetables. Tonight we used asparagus and peas instead of brocccoli rabe. Also used some leftover veggie broth instead of water, and oil instead of butter...basically trying to make it as vegan as possible (I added parm at the end for those who wanted it), but whatevs. This is a great blueprint and highly recommend it!