Substitute for Rice In Risotto: Pearl Couscous

Rice is perfect for risotto because it makes it a super creamy dish. Thanks to its starch, risotto stays together. It is soft and smooth. Add a little cheese to it and you will have a tasty meal.

Now, using pearl couscous, you can also make a creamy risotto. In addition to its softness, you will experience the chewy texture of the grains and after that, it is not certain which one you will like better.

Pearl couscous is also high in starch, but it doesn't cook the same way as rice does so do not expect to feel the same. However, it is definitely worth trying this change.

Traditional risotto takes only so many ingredients and you can add pretty much anything you like to that list. For example, in this recipe you will find Parmesan cheese among the ingredients. If you are vegan, you can change it for a vegan cheese. The same happens with stock, many risotto recipes are done with chicken broth. However, in this recipe you will be using vegetable stock instead.

As you will be using pearl couscous, note that the water to couscous ratio is not the same as with rice. In this case, you will be using one and a half cups of water for every cup of couscous.

• 2 tablespoon of extra virgin olive oil (you can also use butter or margarine.)
• 3 shallots (you can also use yellow onions.)
• ½ red bell pepper.
• 1 ½ cup of pearl couscous.
• 3 cups of vegetable broth.
• ¼ cup of dry white wine.
• Fresh spinach.
• Parmesan cheese to taste.
• Salt to taste.
• Black pepper to taste.
• Paprika to taste.
• Oregano to taste.

1. Prepare the vegetables first. Peel and chop the shallots or onions, whatever you are using. Do the same with the red bell pepper and feel free to add some green or yellow peppers to add color. Shred the spinach leaves and set all the greens aside.
2. Take a wide skillet or a medium-size pan and preheat some extra virgin olive oil in it. If you are using butter or margarine, use one and a half tablespoons.
3. First, add the shallots to the mix and saute them for five minutes. Once they are slightly translucent, add the peppers and some salt. Keep sauteing for a couple of minutes over a medium heat.
4. Add a cup and a half of pearl couscous and saute until it is brown. Stir continuously so that it doesn't burn.
5. Take the heat to a simmer and add a cup and a half of the vegetable stock, mix and integrate. Cook for a couple of minutes and add the other cup and a half. Keep stirring for four or five minutes.
6. Add the wine and make sure it blends in. Only after cooking for a couple of minutes, add the previously chopped spinach leaves. Take the heat to medium so that the liquid evaporates.
7. Stir continuously, allowing everything to heat up and cook. Let the spinach leaves wilt and then, add as much Parmesan cheese as you like. Give everything a good stir so that the Parmesan cheese melts and turn the heat off.
8. Season with salt and black pepper to taste and serve. Garnish the plate with some spinach leaves and Parmesan cheese.

If you are into innovating and trying different versions of traditional recipes, you will love this variant of a creamy risotto. Get some couscous, follow this recipe and see it for yourself: rice risotto is great, but couscous risotto can be fantastic! Let us know how it goes!