Asparagus & Mushroom Couscous
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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.
Course Main Course, Side Dish
Cuisine Italian
Keyword Asparagus, couscous, Mushroom, side dish
- 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
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.