The article presents a recipe for a unique version of risotto made with pearl couscous instead of traditional arborio rice. This dish combines the wheaty texture of pearl couscous with asparagus and Parmesan cheese. Important steps include carefully cooking onions to avoid browning and adding white wine for flavor balance. Specific asparagus sizing is recommended for even cooking, and serving with fresh parsley enhances the dish. The preparation is simple and takes about 30 minutes, offering a delightful twist on the classic risotto.
the wheaty flavor of pearl couscous is a perfect match for grassy, subtly sweet asparagus and the salty, nutty flavor of Parmesan cheese.
Much as in a traditional risotto, white wine is used to deglaze the pan, balancing the richness with a hit of brightening acidity.
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