Israeli Couscous Risotto Primavera with Morels

By JanF1201

Ingredients

• 2 ounces dried morels, rinsed
• 1 cup fresh or frozen green pea
• 1/2 pound asparagus, trimmed
• 3/4 pound baby leeks, trimmed, white and tender green portion only.
• 4 tablespoons unsalted butter
• 2 shallots, minced
• salt
• freshly ground pepper
• 3 3 /4 cups chicken stock, or canned low sodium broth
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 1 tablespoon finely chopped garlic
• 2 cups Israeli couscous
• 1/2 cup Parmesan, freshly grated
• 1 1/2 ounces shaved Parmesan
• 1/4 cup parsley, finely chopped
• 4 fresh chives, coarsely chopped.

Details

Servings 4

Preparation

Step 1

1. In a medium bowl, cover the morels with hot water. Let stand until softened about 15 minutes. Drain well and rinse to remove any grit.

2. Bring a medium pot of salted water to a boil. Add the peas and blanch over high heat just until tender about 1 minute. Using a slotted spoon, transfer peas to colander. Rinse and drain thoroughly. Transfer to a bowl.

3. Add the asparagus to the boiling water and blanch until just tender about 4 minutes. Transfer to the colander. Rinse and drain well. Cut into 1 1/2 inch pieces and add to peas.

4. Add the leeks to the boiling water and blanch until just tender, about 3 minutes for baby leeks and 7 minutes for medium leeks. Transfer to the colander, rinse and drain. Cut into 1 inch pieces and add to peas.

5. Melt 1 tbsp. butter in large saucepan. Add the shallots and cook over medium heat stirring until translucent about 2 minutes. Add the morels and cook stirring until tender about 5 minutes. Season with salt and pepper. Add 1/4 cup of the stock and boil until evaporated about 3 minutes. Add to the vegetables in the bowl.

To this point, may be prepared up to 6 hours in advance. Cover and let stand at room temperature.

6. Heat the olive oil in the large saucepan. Add the onion and pinch of salt and cook over medium heat stirring until translucent about 4 minutes. Stir in the garlic and cook for 1 more minute. Add the couscous and 2 1/2 cups of the stock and cook. Stirring occasionally until the stock is absorbed about 12 minutes. ADD the remaining 1 cup stock and cook stirring until absorbed about 5 minutes. Stir the couscous vigorously to release the starch and make the risotto creamier. Season with salt and pepper.

7. Add the blanched vegetables and the morels to the couscous and cook over medium heat stirring frequently until heated through about 1 minute. Stir in the remaining 3 tbsp., butter, the grated Parmesan and the parsley.

8. Spoon the couscous into warm shallow bowls or soup plates. Garnish with chives and shaved Parmesan and serve at once.