Pearl couscous risotto with morels and roasted california p
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Dried morels; (mushrooms) |
| 1 | cup | Leeks; sliced |
| 1 | medium | Onion |
| 1 | tablespoon | Garlic; minced |
| ½ | cup | White wine; (nonalcoholic) |
| 2 | cups | Pearl couscous |
| 2 | cups | Chicken stock; heated |
| ½ | cup | Parmesan cheese |
| 1 | cup | Green peas |
| 1 | tablespoon | Chives; chopped |
| Olive oil flavored cooking spray | ||
| 1 | pinch | Salt and pepper |
| 8 | Prawns | |
| 2 | tablespoons | Fresh basil; chopped |
| Fresh cracked pepper | ||
| Olive oil flavored cooking spray | ||
Directions
RISOTTO INGREDIENTS
PRAWNS INGREDIENTS
Risotto Preparation: In a bowl cover the dried morels with hot water and let stand until soft (about 15 minutes). Drain and reserve liquid. Rinse morels to remove any remaining sand, chop and set aside.
Heat skillet and spray with olive oil spray. Add leeks, onion, garlic and morels. Saut‚ for 1 2 minutes over high heat. Add white wine. Stir well and transfer mixture to a saucepan. Add hot chicken stock, morels liquid, and couscous to sauce pot. Let stand for 8 10 minutes. Just before serving stir in parmesan cheese, green peas and chives. Season with salt and pepper but be careful, parmesan cheese is high in sodium.
Preparation for the Prawns: Preheat oven to 475 degrees. Season prawns with basil and freshly cracked pepper. Spray a large baking pan with olive oil spray. Place prawns upside down in baking pan. Roast for 68 minutes, do not overcook. Serve immediately.
Serves four.
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