Israeli Couscous Risotto with Shiitakes

Elevate your weeknight dinner with this creamy and comforting Israeli Couscous Risotto with Shiitakes! A delightful twist on traditional risotto, this recipe swaps Arborio rice for pearl-like Israeli couscous, creating a unique texture that pairs beautifully with the earthy richness of sautéed shiitake mushrooms. Toasted couscous is simmered with warm vegetable stock and a splash of dry white wine, delivering layers of flavor in every bite. Finished with fresh thyme, nutty Parmesan cheese, and a sprinkle of parsley for a pop of freshness, this dish offers indulgent satisfaction in just 50 minutes. Perfect for vegetarian dinner parties or a cozy family meal, this recipe is a must-try for lovers of gourmet comfort food.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1.5 cups Israeli couscous (pearl couscous)
• 8 ounces Shiitake mushrooms, stemmed and sliced
• 4 cups Vegetable stock
• 0.5 cups Dry white wine
• 2 tablespoons Olive oil
• 2 tablespoons Unsalted butter
• 1 medium Yellow onion, finely diced
• 2 cloves Garlic cloves, minced
• 0.5 cups Parmesan cheese, grated
• 1 teaspoon Fresh thyme leaves
• 0.5 teaspoons Salt
• 0.25 teaspoons Black pepper, freshly ground
• 2 tablespoons Fresh parsley, chopped (optional, for garnish)

Directions

Step 1

In a medium saucepan, heat the vegetable stock over low heat until warm. Keep it warm on the stove throughout the cooking process.

Step 2

In a large, heavy-bottom skillet or pot, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the sliced shiitake mushrooms and sauté until golden brown and tender, about 5–7 minutes. Remove the mushrooms from the skillet and set aside.

Step 3

In the same skillet, add the remaining tablespoon of olive oil and butter. Add the diced onion and cook until translucent, about 3–4 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

Step 4

Add the Israeli couscous to the skillet and stir to coat the grains in the oil and butter mixture. Toast the couscous for 2–3 minutes, stirring occasionally, until lightly golden.

Step 5

Pour in the white wine and let it simmer for 2–3 minutes, stirring frequently, until mostly absorbed by the couscous.

Step 6

Begin adding the warm vegetable stock to the couscous mixture, one ladle (about 1/2 cup) at a time. Stir frequently, allowing each addition of stock to be absorbed before adding the next. Continue this process for about 20–25 minutes, or until the couscous is creamy and tender.

Step 7

When the couscous is nearly cooked, stir the sautéed shiitake mushrooms back into the skillet. Add the fresh thyme, salt, and black pepper, and stir to combine.

Step 8

Remove the skillet from the heat and stir in the grated Parmesan cheese until melted and creamy. Adjust the seasoning with more salt and pepper if needed.

Step 9

Serve immediately, garnished with fresh parsley if desired. Enjoy your Israeli Couscous Risotto with Shiitakes!

Nutrition Facts

Serving size	(1844.8g)

Amount per serving	% Daily Value*
Calories	2289.2

Total Fat 76.5g	0%
Saturated Fat 28.8g	0%
Polyunsaturated Fat 5.5g
Cholesterol 102mg	0%
Sodium 4154.1mg	0%
Total Carbohydrate 321.7g	0%
Dietary Fiber 26.7g	0%
Total Sugars 28.8g
Protein 76.3g	0%

Vitamin D 349.3IU	0%
Calcium 728.0mg	0%
Iron 10.8mg	0%
Potassium 3294.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.2%

Protein: 13.4%

Carbs: 56.4%