Israeli Couscous Risotto with Squash, Radicchio, and Parsley Butter

Ingredients for Israeli Couscous Risotto with Squash, Radicchio, and Parsley Butter

• 90ml (3/4 stick) butter, room temperature, divided

• 1 large onion, chopped (400g )

• 3 teaspoons grated lemon peel, divided

• 1 (250g) package toasted Israeli couscous (about 425ml )

• 725ml low-salt chicken broth

• 725ml 1/2-inch cubes peeled butternut squash (about 350g )

• 150g diced radicchio

• 90g finely grated Parmesan cheese

• 1 cup (packed) fresh Italian parsley leaves

How to make Israeli Couscous Risotto with Squash, Radicchio, and Parsley Butter

Melt 2 tablespoons butter in heavy large saucepan over medium-high heat. Add onion and 2 teaspoons lemon peel. Cover and cook 5 minutes. Add couscous; sauté 2 minutes. Add broth and squash; bring to boil. Reduce heat to medium. Cook, uncovered, until couscous and squash are tender and mixture is still moist, about 10 minutes. Mix in radicchio and cheese. Season to taste with salt and pepper.

Meanwhile, finely chop parsley in mini processor. Add 60ml butter and 1 teaspoon lemon peel; blend well. Season with salt and pepper.

Transfer couscous to bowl. Swirl half of parsley butter into top of couscous. Serve, passing remaining parsley butter.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.