Pearl Couscous Risotto with Bacon and Snow Peas

Author: Canadian Living

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.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: August 2005

Ingredients

  • 5 bacon chopped
  • 1 cup chopped onion
  • 1 1/2 cup pearl couscous
  • 1/2 cup dry white wine
  • 1/2 cup vegetable stock
  • 2 cups vegetable stock
  • 1 cup snow pea trimmed and cut into thin strips
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons butter
  • 1 pinch pepper

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 750 mg
  • Protein 18 g
  • Calories 473.0
  • Total fat 16 g
  • Cholesterol 38 mg
  • Saturated fat 8 g
  • Total carbohydrate 60 g

%RDI

  • Iron 12.0
  • Fibre 0.0
  • Folate 22.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 20.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 8.0
  • Vitamin C 20.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Pearl Couscous Risotto with Bacon and Snow Peas

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