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Couscous Risotto W/ Wild Mushrooms & Pecorino Cheese

An italian recipe for Couscous Risotto W/ Wild Mushrooms & Pecorino Cheese, made with Shallots Or Green Onions, Slivered Garlic, Shiitake Mushrooms, Olive Oil, and Israeli Type Couscous. Serves 1. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1/3 cup
• 1 tbsp
• 2 cup
• 2 tbsp
• 2 cup
• 1/2 cup
• 4 cup
• 1
• 1/2 cup
• 1/4 cup

Method (preview)

1. 1

   Saute the shallots, garlic and shiitakes in olive oil until lightly colored.

2. 2

   Add the couscous and saute for a minute or two longer.

3. 3

   Add the wine and 1 cup of the stock and stir occasionally until liquid is absorbed.

4. 4

   Add remaining stock and continue to cook and stir occasionally until stock is nearly absorbed (about 10 minutes).

5. 5

   Stir in lemon zest, tomatoes, chives and cheese and serve immediately in warm bowls topped with grilled mushrooms and scallions if using.

6. 6

   NOTES: *such as Morel or Oyster