LibreRecipes

Israeli Couscous Risotto with Squash, Radicchio, and Parsley Butter

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Israeli couscous, which is larger and chewier than the more common variety, takes the place of arborio rice in this risotto-style dish.

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

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 4 tablespoons 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.