Wild mushroom israeli couscous risotto recipe
Heat olive oil over low to medium heat in a large pan. Add the onion and garlic and saute until onion is translucent. Add the sprig of thyme. - Recipe Main...
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Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Skillet
- Wooden spoon
- Ladle
- Measuring cup
- Stove
- Pot
- Colander
- Mixing bowl
- Spoon
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped fine
- 2 cloves garlic, minced
- 1 sprig fresh thyme (or 1/2 teaspoon dried thyme)
- 1 cup Israeli couscous
- 1/2 cup dry white wine
- 300 grams assorted wild mushrooms
- 3-3 1/2 cups vegetable broth, warmed
- 1 teaspoon garlic and herb flavored Boursin or other cream cheese
- Chopped parsley, for garnish
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