Couscous “Risotto” with Asparagus
Traditional risotto is made with starchy medium-grain Italian rice. This “risotto,” modeled on a dish we had in Tel Aviv, 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. The wheaty flavor of pearl couscous (sometimes called Israeli couscous) is nicely complemented by the salty, nutty notes of Parmesan cheese and the grassiness of fresh parsley.
4 tablespoons (½ stick) salted butter, cut into 4 pieces
1 medium yellow onion, chopped
Kosher salt and ground black pepper
3 medium garlic cloves, thinly sliced
1 cup pearl couscous
⅓ cup dry white wine
1 pound pencil-thin asparagus, trimmed
1 ounce Parmesan cheese, finely grated (½ cup), plus more to serve
½ cup lightly packed fresh flat-leaf parsley, finely chopped, plus more to serve
1. Trim 1 pound pencil-thin asparagus, then cut the spears on the diagonal into ½-inch pieces; reserve the stalks and tips separately.
2. In a 12-inch skillet over medium-high, melt 3 tablespoons of the butter.
3. Add the onion, 1 teaspoon salt and ½ teaspoon pepper, then cook, stirring, until it begins to soften, 3 to 5 minutes. Don’t allow the onion to brown. The assertive bittersweet flavor of caramelized onion will easily overwhelm the other flavors in the dish.
4. Add the garlic and cook, stirring, until fragrant, 1 to 2 minutes.
5. Add the couscous and cook, stirring often, until it begins to brown.
6. Pour in the wine and cook, stirring, until the pan is almost dry, about 1 minute.
7. Add 3 cups water and 1 teaspoon salt, then cook, stirring occasionally.
8. After the couscous has simmered for 5 minutes, stir in the asparagus stalks. Cook, stirring, for another 3 minutes, then add the asparagus tips.
9. Cook, stirring, until almost all the liquid has been absorbed and the asparagus is tender, another 2 minutes.
10. Off heat, add the Parmesan, parsley and remaining 1 tablespoon butter, then stir until the butter melts. Taste and season with salt and pepper. Serve sprinkled with additional Parmesan and parsley.
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