Israeli Couscous Risotto with Squash, Radicchio, and Parsley Butter Recipe
Israeli couscous, which is larger and chewier than the more common variety, takes the place of arborio rice in this risotto-style dish.
Keywords
- risotto
- israeli couscous
- butternut squash
- radicchio
- parmesan
- parsley
- main
- side
- dinner
- nut free
- simmer
- fall
- bon appétit
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.epicurious.com.
Ingredients
- 6 tablespoons (3/4 stick) butter, room temperature, divided
- 1 large onion, chopped (2 1/2 cups)
- 3 teaspoons grated lemon peel, divided
- 1 (8.8-ounce) package toasted Israeli couscous (about 1 3/4 cups)
- 3 cups low-salt chicken broth
- 3 cups 1/2-inch cubes peeled butternut squash (about 12 ounces)
- 1 cup diced radicchio
- 3/4 cup finely grated Parmesan cheese
- 1 cup (packed) fresh Italian parsley leaves
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
Get recipe ideas by emailMore Like This
Couscous and Squash Salad
besthealthmag.ca
Israeli Couscous with Roasted Vegetables
gigactic.com
Couscous Risotto | Sonoma-Cutrer Vineyards
sonomacutrer.com
Couscous Salad with Radicchio and Pistachios Recipe – Sunset Magazine
sunset.com
Zucchini and Radicchio Couscous
culturecheesemag.com
Israeli Couscous With Pine Nuts and Fresh Parsley Recipe
food.com
Israeli Couscous with Roasted Butternut Squash and Preserved Lemon - Healthy Living
healthylivingmarket.com
Couscous with Butternut Squash and Cranberries
barbaracooks.com