Pearl Couscous Risotto with Bacon and Snow Peas
This creamy and delicious spin on risotto requires far less stirring than traditional rice risotto and cooks in half the time. Serve as a side dish with grilled chicken, fish or steak.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 473 |
| pro | 18 g |
| total fat | 16 g |
| sat. fat | 8 g |
| carb | 60 g |
| fibre | 3 g |
| chol | 38 mg |
| sodium | 750 mg |
| % RDI: | - |
| calcium | 20% |
| iron | 12% |
| vit A | 8% |
| vit C | 20% |
| folate | 22% |
Suggested Recipes
-
5 slices bacon, chopped
1 cup (250 mL) chopped onions
1-1/2 cups (375 mL) pearl couscous
1/2 cup (125 mL) dry white wine or vegetable stock
2 cups (500 mL) vegetable stock
1 cup (250 mL) snow peas, trimmed and cut_into thin strips
1/2 cup (125 mL) grated parmesan cheese
2 tbsp (25 mL) butter
Pinch pepper
Preparation:
In saucepan, fry bacon over medium-high heat until crisp, 3 to 5 minutes. Transfer to paper towel-lined plate.
Drain fat from pan; fry onions over medium heat, stirring occasionally, until softened, about 5 minutes. Add couscous; stir until lightly toasted, about 2 minutes.
Add wine; simmer until reduced by half, about 2 minutes. Add vegetable stock; simmer, stirring often, until reduced by half and couscous is just tender, about 8 minutes.
Add snow peas and bacon; simmer until risotto is thickened and creamy, about 3 minutes. Stir in Parmesan, butter and pepper; heat until blended, about 2 minutes.
Tags:
Side Dish; Meat-Pork; Vegetables; Grains; Cheese/Other Dairy; Boil/Simmer;
Source
Canadian Living Magazine: August 2005
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