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Couscous “Risotto” with Asparagus
Traditional risotto is made with starchy medium-grain Italian rice. This “risotto” uses pearl couscous (which actually is a pasta) and a simplified risotto cooking method to produce “grains” with a rich, creamy consistency. The wheaty flavor of pearl couscous (sometimes called Israeli couscous) is a perfect match for grassy, subtly sweet asparagus. When shopping, choose pencil-sized asparagus; larger spears won’t cook through in time and smaller ones will end up too soft.
4
Servings
30 minutes
Ingredients
-
¼
cup extra-virgin olive oil
-
1
medium yellow onion, chopped
Reviews
April 1, 2024
Is this too much water?
The other recipe that’s linked has 3 cups of water to one cup couscous. This one has 4 cups of water to one cup couscous, and mine came out watery….
Hi Danny -
If you follow the link listed above the instructions for making the couscous with asparagus are in the headnote at the top of the recipe. We just confirmed that the link works. You just need to copy and paste it into your browser. Our comment system doesn't allow for us to add hyperlinks.
Best,
The Milk Street Team
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This recipe does not match the tv episode it came from.