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
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
- Iron 12.0
- Folate 22.0
- Calcium 20.0
- Vitamin A 8.0
- Vitamin C 20.0