Couscous Risotto

Prep Time
Cook Time
Ready In

"This recipe came from a local restaurant, Home Wine Kitchen, published in a fundraising cookbook for a St. Louis pet rescue, Stray Rescue. The only change I made was allowing for fresh spinach instead of Swiss chard. I haven't made it yet so time is estimated."

Original recipe yields 8 servings


  • Serving Size: 1 (282.6 g)
  • Calories 575.2
  • Total Fat - 18.9 g
  • Saturated Fat - 8.8 g
  • Cholesterol - 40.5 mg
  • Sodium - 230.7 mg
  • Total Carbohydrate - 79.9 g
  • Dietary Fiber - 6.1 g
  • Sugars - 3.6 g
  • Protein - 18 g
  • Calcium - 182.3 mg
  • Iron - 4.7 mg
  • Vitamin C - 5.1 mg
  • Thiamin - 0.3 mg

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Once the oil is hot, add the onion and shallots and saute until soft but not browned.

Step 3

Stir in couscous and season with salt & pepper. Add the wine, scraping any browned bits from the bottom of the pot, and stir until all of the wine has evaporated. Add the stock and simmer until the liquid is reduced by half.

Step 4

Gently fold in the squash and spinach/Swiss chard, then add the heavy cream. Cook over medium heat until creamy and thickened.

Step 5

Stir in Parmesan cheese, butter and parsley; continue stirring until well blended. Adjust salt and pepper seasoning and serve immediately.

Step 6

OPTIONAL GARNISH: Garnish with additional Parmesan if desired.

Tips & Variations

  • Large pot
  • Shredder for squash