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Mushroom couscous risotto recipe

Mushroom couscous risotto recipe

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  • Recipes
  • Dish type
  • Main course
  • Risotto
  • Mushroom risotto

Budget friendly and healthy, great mid-week meal. Also great for students.

Île-de-France, France

74 people made this

IngredientsServes: 4

  • knob butter or margarine
  • 1/2 onion, chopped
  • 1-2 cloves garlic, crushed
  • 600ml vegetable stock
  • 200g button mushrooms, sliced
  • couscous

MethodPrep:5min ›Cook:25min ›Ready in:30min

  1. Make the stock and keep it hot.
  2. Melt butter and fry the onion and garlic for a couple of minutes. Then add the mushrooms (and any other veg you want to use - courgette and spinach work well). Fry on moderate heat for 5 minutes.
  3. Add the couscous, about 3 tablespoons per person, and mix with the onions, garlic and mushrooms.
  4. Add the stock, one ladleful at a time. Add the next ladleful when it is all absorbed by the couscous. Keep stirring. After about 10 minutes the couscous will not want to absorb any more so reduce the final ladleful to the desired consistency - it should look creamy. Serve and enjoy!

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Reviews & ratingsAverage global rating:(12)

Reviews in English (9)

Gorgeous, easy recipe which will now become a regular in my house. I added spring onions, a pepper and some frozen peas when I made it last week. Tonight I'm gonna make it again with frozen spinach too! So tasty, feels nice and light and heathy and also incredibly cheap! What's not to like!? My God it's failsafe!!! I live alone so it lasted me four meals, and I reheated in the microwave. It seemed to get more delicious each time!!!-04 Jun 2015

This was a simple yet tasty dish to prepare, perfect for making during the week when I don't get home til late and want something that's quick to cobble together.-07 Aug 2014

Very quick and easy. Also easy to adapt to use whatever is in the cupboard.-07 May 2014

  • 1/2 pound morel mushrooms
  • Optional: mint
  • 2 tablespoons butter
  • 2 cloves garlic (minced)
  • 2 tablespoons minced onion (or green onion)
  • 1/2 teaspoon salt (plus more to taste)
  • 1 1/2 cup arborio rice
  • 1/2 cup white wine
  • 5 cups vegetable or chicken broth
  • Optional: 2 tablespoons heavy cream
  • 1/2 cup Parmesan (or Pecorino cheese, freshly shredded, plus more for garnish)
  • Garnish: chives or green onions

Trim any dried ends off the morels. Cut them in half lengthwise and rinse clean with cool water (see more about How to Clean Morels here).

Drain morels, cut them into lengthwise slices and set aside.

Meanwhile bring broth to a simmer and cut mint, if you want to use it, into chiffonade.

Melt the butter over medium heat in a medium saucepan. Add the garlic and onion and cook, stirring, until soft, about 1 minute.

Add the morel mushrooms and sprinkle with salt. Cook, stirring, until the morels release their liquid, about 2 minutes.

Add the rice and stir to coat.

Add the wine and stir until it is completely absorbed and evaporated.

Add 1 cup of the hot broth and cook, stirring frequently, until the liquid is almost completely absorbed.

Add the remaining broth, 1/2 cup at a time, cooking and letting the liquid absorb between additions.

Continue adding broth until the rice is tender but still firm, about 25 minutes. You may not need the last 1/4 cup of broth.

When the rice is cooked, add the cream, remove from heat and stir in the cheese. Add salt to taste, if you like.

Divide the risotto among four wide, shallow bowls and garnish with mint and chives or green onion, if you like.

How to make dehydrated risotto

First things first: make the risotto (at home!) Use as little fat when cooking as possible. Normally, if we were making this recipe to eat at home, we would use a decent amount of butter. However, in order to properly dehydrate the rice and prevent it from going rancid, we cut out all of the butter . and reduced the fat to just 1 tablespoon of oil (you need something to cook the onion and toast the rice with!).

Saute the onion in the oil until it’s soft and just barely golden. Add the rice to the pot and stir to coat in the oil. When the tips of the rice grains turn translucent, add the wine. Stir continuously until the rice has completely absorbed the wine. Then start adding the broth, a half cup at a time, adding more as the liquid is absorbed. Once the rice is tender, remove from the heat, season with salt to taste, and cool.

Spread the rice in as even of a layer on your dehydrator trays as possible. We prefer to use these screen-style trays in our Nesco dehydrator. Since the sauce is so starchy, it doesn’t really drip through the holes, and we find that the rice dehydrates more evenly using these trays. You can use fruit leather trays as well if that’s all you have and/or your risotto is particularly runny when you go to dehydrate it. If you use the solid fruit leather trays, you may want to flip the risotto when it’s halfway dried to promote even drying.

Slice your veggies and place them on the dehydrator trays without overlapping any pieces.

Dry at 135F for 4-8 hours. The rice is done when it’s brittle and breaks easily between your fingers. Veggies are done when they are completely dry and no longer have any bend to them.

To pack for the trail: Pack all of the dehydrated ingredients together along with some parmesan cheese and bring along a small container of olive oil for added calories.

How to rehydrate on the trail

At the campsite, dump all of the ingredients into a pot, add 2 cups of water, and start to simmer and stir. The rice and vegetables will start to plump back up and all that starchy goodness will return. Rehydrating this meal at camp takes only a fraction of the time it would take to make it from scratch on site!

The weather is getting colder, daylight is getting shorter, meaning winter is closer! I tend to crave things that are more rich and creamy, and one of them that I would crave for during the winter is risotto. Classic risotto is often mixed with cream, cheese, and butter to create the creaminess and richness, which is also very high in calories! Moreover, Arborio rice is very starchy, and contains simple carbohydrates, which will will provide quick energy for your body, but very low in vitamins and minerals. What can we replace but still obtain the similar texture and flavor?

Israeli couscous! It has the al dente texture that people would look for from a bowl of risotto, but it’s more nutritious than Arborio rice, and it’s also a type of pasta! It contains dietary fiber, which is essential to provide bulk to your diet, making you feel full and reducing the risk of overeating.

I love the fragrance of truffle oil, which I normally pair it with scrambled eggs. It goes very well with mushrooms, and risotto too! However, I found this brand of truffle oil a bit bland and not as fragrant as the one I had before, so I had to use a bit more than just a drizzle.

I stumbled upon Israeli couscous for the first time when I had a poké bowl, and I became obsessed with the chewy texture! I think it’s a great alternatives for risotto, because the cooking time is shorter, and it’s healthier! And.. nothing is better than a poached egg, right?

Amaranth Risotto

Amaranth and ‘Shrooms

These are tiny little guys. It almost looks like couscous, but trust me it’s a lot sturdier than couscous.

Amaranth doesn’t have a particularly strong flavor so I think you could adapt most risotto recipes to use it. For me though, mushrooms came to mind first!

I wanted to cook a lot of cremini and shiitake mushrooms to add the Amaranth Risotto as a topping.

I just sauteed these with some butter and olive oil in a large skillet until they lost their liquid and browned a bit. Then I hit them with some lemon juice, salt, pepper, and a tiny pinch of red pepper flakes. Just keep these warm while the risotto cooks.

Cooking Risotto

I started this risotto like a standard one by heating some olive oil and butter in a pot and sweating down a medium sweet onion. Add a pinch of salt and cook this over medium heat until the onion is just soft, but not browned at all.

Then add in the amaranth! It will obviously get really thick and be begging for liquid.

Unlike with a traditional risotto, you can just add all the warm stock at once! Start with four cups and that should be enough to do the trick. Obviously keep an eye on it as it cooks and if it looks really dry at any point, you can always add more stock or water.

This will need to lightly simmer for 20-25 minutes until the amaranth is tender.

It’s hard to see, but the little seeds do really get tender and you’ll end up with a savory, creamy porridge.

Finishing off the Amaranth Risotto is pretty straightforward. You can garnish it with parsley and parmesan cheese and maybe a little knob of butter.

Whatever you do, do serve this as soon as possible. It starts to degrade pretty quickly and won’t be the same after sitting for 30 minutes or so.

I’d be curious to hear if others have experience with amaranth. I can’t say I’ve ever had anything like it.

This risotto was just fine in my book though and way easier than a classic Italian version!

Pearl Couscous Risotto

Pearl Couscous Risotto with mushrooms, chestnuts, spinach and Parmesan. This easy vegetarian recipe using pantry staples and some freezer ingredients. Delicious, slimming friendly and on the table in under 30 minutes.

You will also love&hellip my Vegetable Halloumi Curry

I can&rsquot believe it has taken me this long to post this pearl couscous recipe &ndash because it happens to be my go-to meal whenever I am stressed, tired or, let&rsquos not be coy, hungover.

I was all three today and in need of comfort food big time. This recipe is sort of a cheat&rsquos risotto using pearl couscous (Israeli Couscous) instead of rice.

I threw in a bag of frozen wild mushrooms straight from the freezer, a handful of cooked peeled chestnuts, spinach and Parmesan cheese.

Only a handful of ingredients, but when brought together deliciousness happens with minimum effort!


Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!

Heat the olive oil in a large pot or use low calorie cooking spray for a slimming version. Fry the shallots over low heat for about 5 minutes until softened.

Increase the heat and add the mushrooms and chestnuts. If using frozen mushrooms you can use them straight from frozen. Cook for 5 minutes, seasoning with salt and pepper.

Add the giant couscous, cheese rind (if using) and stir to combine. Gradually add the hot stock and simmer until the couscous is almost cooked through, stirring occasionally, about 10 minutes. Add more stock when the liquid is absorbed.

Tip in the spinach (you can use frozen spinach for ease) and stir until it wilts &ndash it will only need a couple of minutes. Take out the cheese rind and stir in the grated cheese until it melts.

Serve with a generous sprinking of finely chopped flat leaf parsley, extra Parmesan and a drizzle of truffle oil.

Pearl Couscous Risotto Variations

This recipe is vegetarian if you use veggie Parmesan leave the cheese out and it becomes vegan.

ADD PROTEIN If, on the other hand, you want to make it meaty, then a bit of cooked chicken is delicious in this dish and perfect way to use up roast leftovers.

MIX THINGS UP If you can&rsquot find wild mushrooms you can use button chestnut mushrooms instead. And if chestnuts don&rsquot float your boat &ndash I adore them&ndash you can leave them our or replace with walnuts which add a welcome crunch.

The spinach can also be replaced with kale or other greens &ndash this is a versatile and easygoing recipe. Finish by garnishing with grated or shaved Parmesan and a drizzle of truffle oil &ndash delicious!

SLIMMING WORLD VERSION This couscous recipe is slimming friendly &ndash simply replace the oil with cooking spray such as Fry Light and leave out the chestnuts.

Farro With Mushrooms

Con Poulos for The New York Times. Food Stylist: Simon Andrews.

Farro is chewier than Italian rice and doesn’t release starch when it’s cooked, so there’s no need to stir it the way you’d stir a risotto. This hearty dish has a rich, earthy flavor. Although it takes about twice as long as a risotto to cook, it doesn’t require tending.


  • ½ ounce (1/2 cup, approximately) dried porcini mushrooms
  • 1 quart chicken stock or vegetable stock
  • 1 ½ cups farro
  • 2 tablespoons extra virgin olive oil
  • ½ cup finely chopped onion
  • 1 pound cremini mushrooms or wild mushrooms (or a mixture of the two), cleaned, trimmed and sliced
  • Salt to taste
  • 2 large garlic cloves, green shoots removed, minced
  • 2 teaspoons chopped fresh rosemary
  • ½ cup dry white wine
  • Freshly ground pepper to taste
  • 1 to 2 ounces Parmesan cheese, grated (1/4 to 1/2 cup)
  • ¼ cup chopped fresh parsley
Nutritional analysis per serving (6 servings)


  1. Place the farro in a bowl, and pour on enough hot water to cover by an inch. Let soak while you prepare the remaining ingredients. Drain.
  2. Place the dried mushrooms in a large Pyrex measuring cup or bowl, and pour in 2 cups boiling water. Let sit 30 minutes.
  3. Drain the mushrooms through a strainer set over a bowl and lined with cheesecloth or a paper towel. Squeeze the mushrooms over the strainer, then rinse in several changes of water to remove grit. Chop coarsely if the pieces are large and set aside. Add the broth from the mushrooms to the stock. You should have 6 cups (add water if necessary). Place in a saucepan, and bring to a simmer. Season with salt to taste.
  4. Heat the oil over medium heat in a large, heavy nonstick skillet. Add the onion. Cook, stirring, until it begins to soften, about three minutes. Add the fresh mushrooms. Cook, stirring, until they begin to soften and sweat. Add salt to taste, the garlic and rosemary. Continue to cook, stirring often, until the mushrooms are tender, about five minutes. Add the farro and reconstituted dried mushrooms. Cook, stirring, until the grains of farro are separate and beginning to crackle, about two minutes. Stir in the wine and cook, stirring until the wine has been absorbed. Add all but about 1 cup of the stock, and bring to a simmer. Cover and simmer 50 minutes or until the farro is tender some of the grains will be beginning to splay. Remove the lid, and stir vigorously from time to time. Taste and adjust seasoning. There should be some liquid remaining in the pot but not too much. If the farro is submerged in stock, raise the heat and cook until there is just enough to moisten the grains, like a sauce. If there is not, stir in the remaining stock. If not serving right away, cover and let stand. Just before serving, bring back to a simmer, add the Parmesan, parsley and pepper, and stir together. Remove from the heat and serve.

Advance preparation: You can make this several hours or even a day ahead and reheat. Add a little stock to it, and stir over medium heat to reheat.

How To Make Couscous Pilaf With Sautéed Mushrooms

  1. Brown the mushrooms: In a large skillet heat the 1 tbsp of the olive oil over medium high heat. Add the sliced mushrooms and saute until they start to brown, about 3 to 5 minutes. Remove from skillet and set aside.
  2. Prepare your base: In the same skillet add the remaining olive oil, add chopped onion, celery, carrot and cook for 3 to 5 minutes until the onion is translucent and celery is tender. Add the coriander, cumin, onion powder and stir in the white wine.
  3. Cook the couscous: Add the couscous and chicken broth, season with salt and pepper and stir well. Turn the heat down and cook for about 7 minutes. At this point most of the liquid should be absorbed.
  4. Finish the pilaf: Add the hot sauce and frozen peas and continue cooking for another 2 to 3 minutes until the remainder of the liquid is absorbed. Stir in the mushrooms. Garnish with fresh parsley and serve warm.

20 Decadent & Delicious Risotto Recipes

Every bit of the carrot goes into this recipe—yes, even the green tops. Talk about no waste!

Risotto Milanese with Asparagus & Shrimp

Photography by Tara Donne

Risotto seems like an elaborate weekends-only dinner, but it&aposs totally weeknight-friendly. It should take no more than 18 minutes to cook from the time you start adding the liquid until it’s ready to serve.

Pearl Couscous Risotto with Arugula

This recipe swaps traditional arborio rice for pearl couscous. 

Drunken Risotto with Sausage & Spinach

If you can cook your risotto in red wine, you cook your risotto in red wine. 

Root Vegetable & Barley Risotto

Parsnips, carrots, and celery root bulk up this delicious dish. 

Corn Risotto with Roasted Shrimp

Pops of sweet corn kernels will take your risotto to the next level.

Creamy Beet & Goat Cheese Risotto

It&aposs not every day you see fuchsia at the dinner table! Wow your crowd with this beet and goat cheese risotto.

Drunken Risotto with Spinach & Speck

Speck, a cured meat similar to prosciutto, is the star of this risotto dish.


Risotto is an Italian dish made from a short grain rice like Arborio. Hot liquid is added in small batches to the rice while constantly stirring and is allowed to fully cook in before adding more, resulting in a creamy rice. Because of this process it takes longer to cook and is a bit more labor intensive than other rice dishes.

Risotto is very popular in restaurants in a variety of flavors such as pumpkin, mushroom, seafood (shrimp, scallops, lobster) and vegetables such as asparagus, leeks, and corn. Other grains can also be used for a non-traditional risotto such as barley or couscous.