Couscous Risotto -Core
Source of Recipe
WW Community
Recipe Introduction
Pecorino Cheese - not Core
List of Ingredients
1/3 Cup Shallots Or Green Onions -- chopped
1 Tablespoon Slivered Garlic
2 Cups Shiitake Mushrooms -- sliced, stems remove
2 Tablespoons Olive Oil
2 Cups Israeli Type Couscous (Large)
1/2 Cup Dry White Wine
4 Cups Rich Chicken Or Vegetable Stock
1 Tablepoon Lemon Zest -- grated
1/2 Cup Firm Ripe Tomato -- seeded, diced
1/4 Cup Chives -- chopped
1/2 Cup Pecorino Cheese -- freshly grated
--Garnish--
Fresh Wild Mushrooms* -- Grilled or roasted
Grilled Scallions Recipe
Saute the shallots, garlic and shiitakes in olive oil until lightly colored.
Add the couscous and saute for a minute or two longer. Add the wine and 1 cup of the stock and stir occasionally until liquid is absorbed. Add
remaining stock and continue to cook and stir occasionally until stock is nearly absorbed (about 10 minutes). Stir in lemon zest, tomatoes, chives and cheese and serve immediately in warm bowls topped with grilled mushrooms and scallions if using.
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