Recipe courtesy of John Ash

Couscous Risotto with Wild Mushrooms and Pecorino Cheese

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  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 6 servings
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1/3 cup chopped shallots or green onions

1 tablespoon slivered garlic

2 cups sliced Shiitake mushrooms, stems removed

2 tablespoons olive oil

2 cups large Israeli type couscous

1/2 cup dry white wine

4 cups rich chicken or vegetable stock

1 tablespoon grated lemon zest

1/2 cup seeded diced firm ripe tomato

1/4 cup chopped chives

1/2 cup freshly grated Pecorino cheese


Grilled or roasted fresh wild mushrooms such as Morel or Oyster and grilled scallions if desired.


  1. Saute the shallots, garlic and Shiitakes in olive oil until lightly colored. Add the couscous and saute for a minute or two longer. Add the wine and 1 cup of the stock and stir occasionally until liquid is absorbed. Add remaining stock and continue to cook and stir occasionally until stock is nearly absorbed (about 10 minutes). Stir in lemon zest, tomatoes, chives and cheese and serve immediately in warm bowls topped with grilled mushrooms and scallions if using.;