Israeli Couscous Risotto with Mushrooms and Spinach
Risotto easy enough for a weeknight? YES! This Israeli Couscous Risotto is made with whole wheat couscous and loaded with fresh veggies. Best of all, you can make it ahead!
Ingredients
- 2 tablespoons unsalted butter
- 2 medium leeks, rinsed and thinly sliced
- 1 8-ounce package sliced cremini mushrooms
- 1 1/2 cups whole wheat Israeli couscous or regular Israeli couscous
- Kosher salt and freshly ground black pepper
- 3 cups unsalted chicken or vegetable stock
- 2 cups baby spinach
- 1 cup freshly grated Parmesan cheese
Instructions
-
Melt the butter in a large Dutch oven over medium heat. Add the leeks and mushrooms and cook, stirring occasionally, until the vegetables are tender, about 5 minutes. Stir in the couscous and cook until lightly toasted, about 2 minutes. Stir in 1 teaspoon salt, 1/4 teaspoon pepper, and the chicken or vegetable stock. Bring to a boil, then reduce the heat to a low simmer. Cover the pot and simmer until the couscous is tender and most of the liquid is absorbed, 12 to 15 minutes.
-
Remove the pot from the heat and stir in the spinach. Cover the pot and let stand until the spinach is wilted, about 2 minutes. Stir in the Parmesan cheese.
Recipe Notes
Loosely adapted from Cook's Country.