This article presents a unique risotto recipe using pearl couscous instead of traditional rice, resulting in a creamy texture that complements asparagus and Parmesan cheese. The cooking method emphasizes careful onion preparation to avoid overpowering the dish. White wine deglazes the pan, adding acidity. The asparagus must be average-sized for even cooking, with stalks and tips added at different times. The dish is meant to be served with additional Parmesan and parsley for enhanced flavor.
When cooking the onion, take care to not let it brown. The assertive bittersweet flavor of caramelized onion will easily overwhelm the other flavors in the dish.
In this recipe from our cookbook 'Milk Street 365: The All-Purpose Cookbook for Every Day of the Year,' the wheaty flavor of pearl couscous is a perfect match for grassy, subtly sweet asparagus.
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