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Pearl Couscous Risotto

Get your greens! Pearl couscous risotto loaded with greens. Yummy, creamy and just nourishing.

Ingredients

Ingredients
Servings:
Risotto
tbsp
Salted Butter
Yellow Onion
medium
Garlic Clove
g
Pearl Couscous
dry weight
ml
White Wine
ml
Water
g
Peas
g
Cannellini Beans
tbsp
Parmesan Cheese
grated
tsp
Lemon Zest
Salt & Pepper to taste
Herb Pesto
g
Fresh Basil
g
Fresh Parsley
Garlic Clove
tbsp
Olive Oil
tbsp
Parmesan Cheese
tsp
Pine Nuts
tbsp
Lemon Juice
Salt & Pepper to taste

Instructions

Preparing In The Kitchen
  1. Peel the garlic cloves, onion and slice thinly.
  2. Place a skillet or pan over medium-high heat, melt 3 tablespoons of the butter. Add the onions and season with salt and pepper and cook for 3-5 minutes, until it begins to soften, stirring frequently. Add the garlic and cook until fragrant.
  3. Add the pearl couscous and cook, until it begins to slightly brown, stirring frequently. Add in the lemon zest, the white wine and let it boil for 2-3 minutes. Pour in the water and let it simmer for about 5 minutes, until the water is almost soaked. Add more water, if needed.
  4. Stir in the peas and cannellini beans and simmer until all the liquid has been absorbed.
  5. Remove the pan from the heat and add the grated parmesan and remaining butter to the pearl couscous risotto. Mix and season with salt and pepper.
  6. For the pesto, wash the herbs, pluck the leaves from the stems. peel the garlic clove. Place all the ingredients into small blender and blitz until smooth.
  7. Serve the risotto with a drizzle of fresh pesto.

Preparing In The Kitchen
  1. Peel the garlic cloves, onion and slice thinly.
  2. Place a skillet or pan over medium-high heat, melt 3 tablespoons of the butter. Add the onions and season with salt and pepper and cook for 3-5 minutes, until it begins to soften, stirring frequently. Add the garlic and cook until fragrant.
  3. Add the pearl couscous and cook, until it begins to slightly brown, stirring frequently. Add in the lemon zest, the white wine and let it boil for 2-3 minutes. Pour in the water and let it simmer for about 5 minutes, until the water is almost soaked. Add more water, if needed.
  4. Stir in the peas and cannellini beans and simmer until all the liquid has been absorbed.
  5. Remove the pan from the heat and add the grated parmesan and remaining butter to the pearl couscous risotto. Mix and season with salt and pepper.
  6. For the pesto, wash the herbs, pluck the leaves from the stems. peel the garlic clove. Place all the ingredients into small blender and blitz until smooth.
  7. Serve the risotto with a drizzle of fresh pesto.

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