Israeli Couscous Risotto With Squash, Radicchio, And Parsley Butter
Serves: 3
Imelda VonRueden
1 January 1970
Based on User reviews:
43
Spice
48
Sweetness
46
Sourness
39
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
3 tsps
Lemon Peel (grated, divided)1 cup
Radicchio (diced)Directions:
1
Melt 2 tablespoons butter in heavy large saucepan over medium-high heat
2
Add onion and 2 teaspoons lemon peel
3
Cover and cook 5 minutes
4
Add couscous; sauté 2 minutes
5
Add broth and squash; bring to boil
6
Reduce heat to medium
7
Cook, uncovered, until couscous and squash are tender and mixture is still moist, about 10 minutes
8
Mix in radicchio and cheese
9
Season to taste with salt and pepper
10
Meanwhile, finely chop parsley in mini processor
11
Add 4 tablespoons butter and 1 teaspoon lemon peel; blend well
12
Season with salt and pepper
13
Transfer couscous to bowl
14
Swirl half of parsley butter into top of couscous
15
Serve, passing remaining parsley butter
16
Melt 2 tablespoons butter in heavy large saucepan over medium-high heat
17
Add onion and 2 teaspoons lemon peel
18
Cover and cook 5 minutes
19
Add couscous; sauté 2 minutes
20
Add broth and squash; bring to boil
21
Reduce heat to medium
22
Cook, uncovered, until couscous and squash are tender and mixture is still moist, about 10 minutes
23
Mix in radicchio and cheese
24
Season to taste with salt and pepper
25
Meanwhile, finely chop parsley in mini processor
26
Add 4 tablespoons butter and 1 teaspoon lemon peel; blend well
27
Season with salt and pepper
28
Transfer couscous to bowl
29
Swirl half of parsley butter into top of couscous
30
Serve, passing remaining parsley butter