Israeli Couscous “Risotto” Primavera

Start by adding 1 tablespoon of butter and 1 tablespoon of olive oil to a large pan over medium heat. When melted, add the carrot, mushrooms and zucchini. Cook vegetables until tender and mushrooms starts to evaporate their liquid, about 8-10 minutes.

While the vegetables are cooking, add the vegetable stock to a separate saucepan and simmer over medium heat to keep warm.

When vegetables are done, remove from pan, place in bowl and set aside. Wipe your skillet clean then add another the remaining tablespoon of butter and olive oil. Add the couscous and toast until slightly browned, about 2 minutes. Next add the white wine and cook until alcohol is cooked out, about 1-2 minutes.

Then add 1/2 cup (or a ladle) of warmed vegetable stock to the pan and cook until almost absorbed. Repeat the process until 2 cups of stock have been added to the couscous. Add the vegetables back into the pan, including the thawed asparagus spears, then add the remaining cup of stock, 1/2 cup at a time. Add salt, pepper and Parmesan cheese and combine until melted and aromatic. Taste the risotto and adjust your seasonings as needed.

Serve immediately.