Israeli Couscous Risotto Primavera

1. 1

   Start by adding 1 tablespoon of butter and 1 tablespoon of olive oil to a large pan over medium heat.

2. 2

   When melted, add the carrot, mushrooms and zucchini.

3. 3

   Cook vegetables until tender and mushrooms starts to evaporate their liquid, about 8-10 minutes.

4. 4

   While the vegetables are cooking, add the vegetable stock to a separate saucepan and simmer over medium heat to keep warm.

5. 5

   When vegetables are done, remove from pan, place in bowl and set aside.

6. 6

   Wipe your skillet clean then add another the remaining tablespoon of butter and olive oil.

7. 7

   Add the couscous and toast until slightly browned, about 2 minutes.

8. 8

   Next add the white wine and cook until alcohol is cooked out, about 1-2 minutes.

9. 9

   Then add 1/2 cup (or a ladle) of warmed vegetable stock to the pan and cook until almost absorbed.

10. 10

    Repeat the process until 2 cups of stock have been added to the couscous.

11. 11

    Add the vegetables back into the pan, including the thawed asparagus spears, then add the remaining cup of stock, 1/2 cup at a time.

12. 12

    Add salt, pepper and Parmesan cheese and combine until melted and aromatic.

13. 13

    Taste the risotto and adjust your seasonings as needed.

14. 14

    Serve immediately.

* Per serving · 4 servings · Values may vary.