This faux risotto recipe has all the flavours of the real thing but, by replacing the traditional arborio rice with pearl couscous, it’s ready in a fraction of the time. Win-win!
PREP AND COOK TIME 25 MINUTES
You will need:
1 tablespoon extra virgin olive oil
1 medium (350g) leek, white part, sliced thinly
3 cloves garlic, sliced thinly
750ml chicken stock
1 1/4 cups (225g) pearl couscous
1 cup baby frozen peas
2 teaspoons finely-grated lemon rind
1/2 cup finely grated parmesan, plus extra to serve
60g baby spinach
8 slices thinly-sliced prosciutto
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How to make the faux risotto
1 Heat the oil in a large heavy-based frying pan over medium heat. Cook leek and garlic, stirring, for 5 minutes or until the leek is soft.
2 Add the stock and cream, bring to the boil. Add the couscous; cook, stirring occasionally, for 10-12 minutes.
3 Stir in the peas, cook for a further 2 minutes or until thickened and the couscous is tender.
4 Stir in the lemon rind and parmesan, then spinach. Season to taste.
5 Top with prosciutto and extra parmesan to serve. Add a squeeze of lemon, if desired.