Israeli Couscous Risotto with Squash, Radicchio, and Parsley Butter
A luxurious twist on risotto using Israeli couscous, featuring tender butternut squash, purple radicchio, and a vibrant parsley-lemon butter. This elegant dish combines Mediterranean flavors with the creamy comfort of risotto.
Ingredients
- •6 tablespoons butter
- •1 large onion
- •3 teaspoons grated lemon peel
- •1¾ cups Israeli couscous
- •3 cups low-salt chicken broth
- •3 cups butternut squash
- •1 cup radicchio
- •¾ cup Parmesan cheese
- •1 cup Italian parsley
Cooking Instructions
- 1.
Melt 2 tablespoons butter in heavy large saucepan over medium-high heat. Add onion and 2 teaspoons lemon peel. Cover and cook 5 minutes. Add couscous; sauté 2 minutes. Add broth and squash; bring to boil. Reduce heat to medium. Cook, uncovered, until couscous and squash are tender and mixture is still moist, about 10 minutes. Mix in radicchio and cheese. Season to taste with salt and pepper.
17 min
- 2.
Meanwhile, finely chop parsley in mini processor. Add 4 tablespoons butter and 1 teaspoon lemon peel; blend well. Season with salt and pepper.
5 min
- 3.
Transfer couscous to bowl. Swirl half of parsley butter into top of couscous. Serve, passing remaining parsley butter.
3 min
