Couscous Risotto With Wild Mushrooms And Pecorino Cheese Recipes
COUSCOUS RISOTTO WITH WILD MUSHROOMS AND PECORINO CHEESE
The larger Israeli couscous gives this recipe a similar texture to risotto made with arborio rice but with a reduced cooking time. The same cooking method of risotto is used with large pearl couscous in this recipe containing shiitake mushrooms, wild mushrooms, white wine, tomato, and pecorino cheese.
Provided by lottery75115
Time 29m
Yield 6
Number Of Ingredients 14
Steps:
- Saute the shallots, garlic and shiitakes in olive oil until lightly colored. Add the couscous and saute for a minute or two longer. Add the wine and 1 cup of the stock and stir occasionally until liquid is absorbed. Add remaining stock and continue to cook and stir occasionally until stock is nearly absorbed (about 10 minutes). Stir in lemon zest, tomatoes, chives and cheese and serve immediately in warm bowls topped with grilled mushrooms and scallions if using.
Nutrition Facts :
COUSCOUS RISOTTO WITH WILD MUSHROOMS
Provided by Delicious Living Contributor
Yield 6 people
Number Of Ingredients 11
Steps:
- Sauté the shallots, garlic and shiitakes in olive oil until lightly colored. Add the couscous and sauté for 1-2 more minutes. Add the wine and 1 cup of the stock and stir occasionally until liquid is absorbed. Add remaining stock and continue to cook and stir occasionally until stock is nearly absorbed (about 10 minutes).
- Stir in lemon zest, tomato, chives and cheese and serve immediately in warm bowls.
Nutrition Facts : ServingSize 1 serving, Calories 331 kcal
COUSCOUS RISOTTO WITH WILD MUSHROOMS AND PECORINO CHEESE
Provided by Food Network
Time 35m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Saute the shallots, garlic and Shiitakes in olive oil until lightly colored. Add the couscous and saute for a minute or two longer. Add the wine and 1 cup of the stock and stir occasionally until liquid is absorbed. Add remaining stock and continue to cook and stir occasionally until stock is nearly absorbed (about 10 minutes). Stir in lemon zest, tomatoes, chives and cheese and serve immediately in warm bowls topped with grilled mushrooms and scallions if using.;
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