Asparagus & Mushroom Couscous
Asparagus & Mushroom Couscous
A Risotto style dish with couscous and Spring Vegetables. This can be used as a main dish or a side dish with meat.
Ingredients
- 1 8oz box Israeli Couscous
- 2 oz Pancetta, cubed
- 1/2 Onion, diced
- 1 bunch Asparagus
- 1 8oz package Baby Bella Mushrooms
- 4 cups Chicken Broth
- 1/2 cup White Wine
- 1 tbsp Butter
- Grated Pecorino to taste
- Salt & Pepper To Taste
Instructions
- Add Olive oil to a saute pan, render Pancetta crispy and remove from the pan.
- To the same pan, add the onion and saute until translucent.
- Add in Asparagus and mushroom. Season with salt and pepper and saute until slightly softened.
- Add in the couscous, toast for a few minutes. Then deglaze the pan with white wine. Cook the wine until the alcohol has cooked out.
- Slowly add in chicken broth as the couscous adsorbs it, stirring frequently. This process should take about 15-20 minutes.
- Turn the heat off and add in grated Pecorino and a pat of butter.
