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




  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.;