Israeli Couscous Risotto with Squash, Radicchio, and Parsley Butter

Israeli Couscous Risotto with Squash, Radicchio, and Parsley Butter
Photo by Brian Leatart

Ingredients

  • 3 cups butternut squash
  • 1 cup radicchio
  • 6 tablespoons butter
  • 3 teaspoons grated lemon peel
  • 1 cup fresh Italian parsley
  • 3 cups low-salt chicken broth
  • ¾ cup finely grated Parmesan cheese
  • + 2 more ingredients
    • 1 8.8-ounce package toasted Israeli couscous
    • 1 large onion

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 ...

View full recipe at Epicurious

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