What I Cook

Asparagus couscous risotto

By Belinda Published: May 23, 2021

• Yield: 4 Servings

Ingredients

• 1/4 cup Extra virgin olive oil
• 1 medium yellow onion chopped fine
• 1 cup pearl couscous
• 3 medium garlic cloves sliced thin
• 1/3 cup white wine
• 1 pound fresh asparagus trimmed and sliced 1/4 inch thick
• 1 ounce parmesan finely grated

Instructions

1. In a 12-inch skillet, heat the oil until shimmering. Add the onion, 1 teaspoon salt and ½ teaspoon pepper. Cook, stirring, until softened. Add the garlic and crushed red pepper and cook, stirring, until fragrant.
   
2. Add the wine and cook, stirring, until evaporated. Stir in 4 cups water and the couscous, then simmer uncovered until just shy of tender.
   
3. Add the asparagus and cook, stirring, until both it and the couscous are tender.
   
4. Off heat, stir in the Parmesan. Season with salt and pepper. Serve sprinkled with additional cheese.
   

• Course: Entrée
• Skill Level: Easy