Couscous Risotto With Wild Mushrooms And Pecorino Cheese Recipes

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COUSCOUS RISOTTO WITH WILD MUSHROOMS



Couscous Risotto with Wild Mushrooms image

Provided by Delicious Living Contributor

Yield 6 people

Number Of Ingredients 11

1/3 cup chopped shallots or green onions
1 tablespoon slivered garlic
2 cups shiitake mushrooms (about 4-6 ounces), stems removed
2 tablespoons olive oil
2 cups Israeli couscous
1/2 cup dry white wine
4 cups rich chicken or vegetable stock, divided
1 tablespoon grated lemon zest
1 medium tomato, seeded and diced
1/4 cup chopped chives
1/2 cup freshly grated pecorino cheese

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



Couscous Risotto With Wild Mushrooms And Pecorino Cheese image

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

1/3 cup chopped shallots or green onions
1 tablespoon slivered garlic
2 cups sliced shiitake mushroom caps reserve stems for another use
2 tablespoons olive oil
2 cups large Israeli couscous
1/2 cup dry white wine
4 cups rich chicken or vegetable stock
1 tablespoon grated lemon zest
1/2 cup seeded diced firm ripe tomato
1/4 cup chopped chives
1/2 cup freshly-grated pecorino cheese
Garnish
grilled or roasted fresh wild mushrooms such as morel or oyster
grilled scallions, if desired

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 :

WILD MUSHROOM RISOTTO



Wild Mushroom Risotto image

Provided by Lori De Mori

Categories     Mushroom     Appetizer     Quick & Easy     High Fiber     Parmesan     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 first-course servings

Number Of Ingredients 10

9 1/2 tablespoons butter, divided
1 1/2 pounds fresh wild mushrooms
(such as cèpe [porcini], hen of the woods, chanterelle, or stemmed shiitake); large mushrooms sliced, small mushrooms halved or quartered
7 cups (about) low-salt chicken broth
1 tablespoon extra-virgin olive oil
3/4 cup finely chopped leek (white and pale green parts only)
1 1/4 cups arborio rice (8 to 9 ounces)
1/4 cup dry white wine
1/4 cup dry white vermouth
1/4 cup grated Parmesan cheese plus additional for serving (optional)

Steps:

  • Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add 1/4 of mushrooms and sprinkle with salt. Sauté mushrooms until tender and beginning to brown, 3 to 4 minutes. Transfer mushrooms to medium bowl. Working in 3 more batches, repeat with 6 tablespoons butter, remaining mushrooms, and salt and pepper.
  • Bring 7 cups chicken broth to simmer in medium saucepan; keep warm. Melt remaining 1 1/2 tablespoons butter with olive oil in heavy large saucepan over medium-low heat. Add leek, sprinkle with salt, and sauté until tender, 4 to 5 minutes. Add rice and increase heat to medium. Stir until edges of rice begin to look translucent, 3 to 4 minutes. Add white wine and vermouth and stir until liquid is absorbed, about 1 minute. Add 3/4 cup warm chicken broth; stir until almost all broth is absorbed, about 1 minute. Continue adding broth by 3/4 cupfuls, stirring until almost all broth is absorbed before adding more, until rice is halfway cooked, about 10 minutes. Stir in sautéed mushrooms. Continue adding broth by 3/4 cupfuls, stirring until almost all broth is absorbed before adding more, until rice is tender but still firm to bite and risotto is creamy, about 10 minutes. Stir in 1/4 cup grated Parmesan cheese, if using. Transfer risotto to serving bowl. Pass additional Parmesan cheese alongside, if desired.

WILD MUSHROOM COUSCOUS



Wild Mushroom Couscous image

Provided by Food Network

Categories     side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 14

2 tablespoons olive oil
1 onion, minced
3/4 pound portobello or white mushrooms, trimmed, wiped clean and sliced
Salt and freshly ground black pepper, to taste
1 Italian sweet turkey sausage, sliced
5 cups water
2 chicken bouillon cubes
1 teaspoon herbes de Provence
1/4 teaspoon red pepper flakes, or to taste
1/2 teaspoon lemon pepper
1 2/3 cups couscous
3 tablespoons snipped fresh dill
Extra virgin olive oil, for drizzling as garnish
Freshly grated Parmesan to taste, as garnish

Steps:

  • In a large nonstick skillet set over moderate heat, warm the oil until hot. Add the onion and cook, stirring, 5 minutes. Add the mushrooms and salt and pepper and cook, stirring occasionally, for 5 minutes more. Add the sausage and cook, stirring, until no longer pink. Add the water, bouillon cubes, herbes de Provence, red pepper flakes, and lemon pepper, bring to a boil and simmer, stirring for 2 minutes. Add the couscous and simmer, stirring occasionally until tender. Before serving stir in the dill. Serve the couscous in bowls, drizzled with extra virgin olive oil and freshly grated Parmesan if desired.

BAKED WILD MUSHROOM RISOTTO



Baked Wild Mushroom Risotto image

This sophisticated side dish is sure to impress all your holiday guests - from Aran Goyoaga of Canelle et Vanille.

Provided by Reynolds Kitchens

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 45m

Yield 8

Number Of Ingredients 15

¼ cup olive oil
1 leek, thinly sliced
1 small yellow onion, diced
Salt to taste
1 pound wild or cultivated mushrooms, sliced
3 cloves garlic, minced
1 tablespoon fresh thyme leaves
1 ½ cups Arborio rice
½ cup dry white wine
2 tablespoons balsamic vinegar
6 cups vegetable or chicken broth
Salt and ground black pepper, to taste
1 ounce finely grated Parmesan cheese
4 sage leaves, finely chopped
Reynolds Wrap® Aluminum Foil

Steps:

  • Preheat oven to 350 degrees F.
  • Heat a large cast-iron or saute pan over medium heat. Add the olive oil, leek, onions and a pinch of salt. Cook until tender but not brown, about 5 minutes. Add mushrooms, garlic and thyme and cook, stirring occasionally, for 7 minutes until tender and slightly brown.
  • Add the rice and cook until the kernels are well coated with the oil and mushrooms, about 2 minutes. Add wine, balsamic vinegar, broth and a pinch each of salt and pepper. Bring the liquid to a boil and then remove from heat. Transfer the mixture to a deep 9x13-inch baking dish. Wrap the top tightly with Reynolds Wrap® Aluminum Foil. Bake for 30 minutes until the rice is tender but al dente.
  • Remove baking dish from oven and add the Parmesan and sage. Stir, adjust seasoning if necessary and serve immediately.

Nutrition Facts : Calories 299.1 calories, Carbohydrate 45.1 g, Cholesterol 3.1 mg, Fat 8.2 g, Fiber 2.3 g, Protein 6.6 g, SaturatedFat 1.6 g, Sodium 455.1 mg, Sugar 4.4 g

COUSCOUS RISOTTO WITH SHRIMP, ASPARAGUS AND PEAS



Couscous Risotto with Shrimp, Asparagus and Peas image

Categories     Pasta     Side     Sauté     High Fiber     Dinner     Shrimp     Asparagus     Pea     Summer     Simmer     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 8

Number Of Ingredients 16

1 1/2 cups frozen green peas
24 asparagus spears (about 12 ounces), trimmed, cut into 1-inch pieces
3 medium carrots, peeled, cut into matchstick-size strips
3 ounces snow peas, trimmed, cut diagonally in half
6 tablespoons olive oil
32 uncooked large shrimp, peeled, deveined
1 onion, chopped
1/2 cup chopped shallots
4 cups uncooked Israeli couscous
1 pound plum tomatoes (about 8), seeded, chopped
2 cups dry white wine
2 cups vegetable stock or canned vegetable broth
1 cup whipping cream
1 cup freshly grated Parmesan cheese (about 3 ounces)
3 tablespoons unsalted butter
2 tablespoons chopped fresh Italian parsley

Steps:

  • Cook frozen peas, asparagus, carrots and snow peas in large pot of boiling salted water until vegetables are crisp-tender, about 3 minutes. Drain. Transfer vegetables to bowl filled with ice water. Drain vegetables and set aside.
  • Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add shrimp and sauté until pink and cooked through, about 1 1/2 minutes. Transfer shrimp to medium bowl. (Vegetables and shrimp can be prepared up to 1 day ahead. Cover each separately with plastic wrap and then refrigerate.)
  • Heat remaining 3 tablespoons oil in heavy large pot over medium-high heat. Add onion and shallots and sauté until soft, about 5 minutes. Stir in couscous and tomatoes. Add wine and simmer until liquid is reduced by half, stirring often, about 10 minutes. Add vegetable stock and simmer until liquid is reduced by half and couscous is just tender, stirring often, about 8 minutes. Mix in reserved vegetables and whipping cream. Cook couscous over medium heat until mixture thickens and is creamy, about 3 minutes.
  • Stir Parmesan, butter and parsley into risotto. Add shrimp and mix until heated through and butter and cheese are melted and well blended, about 2 minutes. Season risotto to taste with salt and pepper. Divide risotto among 8 bowls and serve.

COUSCOUS RISOTTO



Couscous Risotto image

Provided by Barbara Kafka

Categories     quick, side dish

Time 25m

Yield 8 cups

Number Of Ingredients 9

1/2 cup olive oil
1 medium-size onion, minced
10 medium-size garlic cloves, smashed, peeled and minced
3 tablespoons ground cumin, preferably freshly ground
1 tablespoon curry powder
2 cups couscous
4 cups chicken broth or vegetarian broth (see Micro-Tip)
1 1/2 teaspoons kosher salt
Freshly ground black pepper

Steps:

  • Place oil in a 14- by 9- by 2-inch oval dish. Cook, uncovered, at 100 percent in a high-power oven for 2 minutes. Stir in onion and garlic. Cook for 2 minutes. Stir in spices and cook for 3 minutes.
  • Stir in couscous and pour broth over mixture. Cook for 10 minutes.
  • Remove from oven. Stir in salt and pepper.

Nutrition Facts : @context http, Calories 245, UnsaturatedFat 10 grams, Carbohydrate 30 grams, Fat 12 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 305 milligrams, Sugar 1 gram

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