Giant Couscous Risotto With Spinach Recipes
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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- Heat the olive oil in a large pot. Fry the shallots over low heat for about 5 minutes until softened.
- Increase the heat and add the mushrooms and chestnuts. If using frozen mushrooms you can use them straight from frozen. Cook for 5 minutes, seasoning with salt and pepper.
- Add the couscous, cheese rind (if using) and stir to combine. Gradually add the hot stock and simmer until the couscous is almost cooked through, stirring occasionally, about 10 minutes. Add more stock when the liquid is absorbed.
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- Melt the butter in a large Dutch oven over medium heat. Add the leeks and mushrooms and cook, stirring occasionally, until the vegetables are tender, about 5 minutes. Stir in the couscous and cook until lightly toasted, about 2 minutes. Stir in 1 teaspoon salt, 1/4 teaspoon pepper, and the chicken or vegetable stock. Bring to a boil, then reduce the heat to a low simmer. Cover the pot and simmer until the couscous is tender and most of the liquid is absorbed, 12 to 15 minutes.
- Remove the pot from the heat and stir in the spinach. Cover the pot and let stand until the spinach is wilted, about 2 minutes. Stir in the Parmesan cheese.
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