Broccoli Pesto Couscous Risotto

Name: Broccoli Pesto Couscous Risotto
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 cup broccoli florets and peeled stems; 3 tablespoons olive oil; 2 tablespoons lemon juice; 2 tablespoons Crushed almonds; 1 small garlic clove; Salt/Pepper; water; 2 teaspoons olive oil; 1 clove garlic; 1 cup whole wheat pearl couscous; 1/4 cup dry white wine; 1 cup low-sodium vegetable broth; 1 cup water; salt to taste; 3 tablespoons mascarpone cheese; toasted almond slivers; chili flakes; parsley

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings
4 servings
Calories
551 kcal

Broccoli Pesto Couscous Risotto

Iris Warren

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An easy and fast riff on risotto using whole wheat pearl couscous and a simple broccoli pesto.

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Ingredients

Servings

Broccoli

1 cup broccoli florets and peeled stems
3 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons Crushed almonds
1 small garlic clove
Salt/Pepper
water as needed

Risotto

2 teaspoons olive oil
1 clove garlic
1 cup whole wheat pearl couscous
1/4 cup dry white wine
1 cup low-sodium vegetable broth
1 cup water
salt to taste
3 tablespoons mascarpone cheese

Toppings

toasted almond slivers for topping
chili flakes for topping
parsley for topping

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Instructions

Bring a pot of water to a boil and have an ice bath ready. Add the broccoli to the pot and cook for 4 to 5 minutes. Broccoli should be bright green and mostly tender. Transfer broccoli to the ice bath to stop the cooking.
Combine ingredients for the broccoli in a blender or food processor. Puree until the broccoli is in small pieces/the sauce is mostly smooth. Add the broccoli blanching water as needed to thin the puree enough to combine everything. I like the puree to be on the slightly thick side.
Heat a pan with tall sides over medium-low heat. Add the olive oil followed by the minced garlic. Stir in the couscous and toast for a minute or so. Measure in wine. Cook until most of the wine is gone, 3 to 4 minutes.
Add the broth and water. Bring to a boil, reduce to a simmer, and let cook for 15 minutes or so. The couscous should be tender and most of the liquid absorbed. When there’s a small amount of liquid left, reduce the heat to low and add the mascarpone cheese along with the broccoli mixture. Cook until hot and serve with a sprinkle of toasted almond slivers.

Notes

Tips & Tricks: Make the broccoli pesto ahead of time to make the prep work quick for this risotto.
Stock up: get the pantry ingredients you will need: broccoli, pearl couscous, almonds
Nutrition: see the information.

Nutrition Information

Show Details

Calories 551kcal (28%) Carbohydrates 72.7g (24%) Protein 14.7g (29%) Fat 21.2g (33%) Saturated Fat 7g (35%) Cholesterol 31.4mg (10%) Sodium 146mg (6%) Fiber 4.9g (20%) Sugar 1.5g (3%)