Couscous gets the risotto treatment in this creamy springtime recipe

By CHRISTOPHER KIMBALL Christopher Kimball s Milk Street Classic risotto is made with starchy medium-grain Italian rice such as Arborio or carnaroli This risotto uses pearl couscous which indeed is a pasta and a simplified risotto cooking method to produce grains with a rich creamy consistency In this recipe from our cookbook Milk Street The All-Purpose Cookbook for Every Day of the Year the wheaty flavor of pearl couscous sometimes called Israeli couscous or ptitim is a perfect match for grassy subtly sweet asparagus and the salty nutty flavor of Parmesan cheese When cooking the onion take care to not let it brown The assertive bittersweet flavor of caramelized onion will easily overwhelm the other flavors in the dish Cook only until it softens then add the garlic and cook until fragrant Much as in a traditional risotto white wine is used to deglaze the pan balancing the richness with a hit of brightening acidity Don t use especially thick nor super slender asparagus for this recipe Choose average pencil-sized spears so the pieces are perfectly tender when the couscous is done Make sure to reserve the stalk and tip pieces separately they re added at different times because they cook at slightly different rates Serve with Parmesan and fresh flat-leaf parsley This image disclosed by Milk Street shows a recipe for pearl couscous risotto with asparagus Milk Street via AP Pearl Couscous Risotto with Asparagus Start to finish minutes Servings Ingredients tablespoons stick salted butter cut into -tablespoon pieces medium yellow onion chopped Kosher salt and ground black pepper medium garlic cloves thinly sliced cup pearl couscous cup dry white wine pound asparagus trimmed and cut on the diagonal into -inch pieces reserve the stalks and tips separately ounce Parmesan cheese finely grated cup plus more to serve cup lightly packed fresh flat-leaf parsley finely chopped plus more to serve Directions In a -inch skillet over medium-high melt tablespoons of the butter Add the onion and teaspoon each salt and pepper then cook stirring until it begins to soften to minutes Add the garlic and cook stirring until fragrant Add the couscous and cook stirring often until it begins to brown Pour in the wine and cook stirring until the pan is almost dry about minute Add cups water and teaspoon salt then cook stirring occasionally for minutes Stir in the asparagus stalks and cook stirring for minutes then stir in the asparagus tips Continue to cook stirring until almost all the liquid has been absorbed and the asparagus is tender about another minutes Off heat add the Parmesan parsley and remaining tablespoon butter then stir until the butter melts Taste and season with salt and pepper Serve sprinkled with additional Parmesan and parsley EDITOR S NOTE For more recipes go to Christopher Kimball s Milk Street at milkstreet com ap