Couscous Risotto With Shrimp, Asparagus And Peas

Recipe Ingredients

1 1/2 cups	355ml	Frozen green peas
24		Asparagus spears - (abt 12 oz) - trimmed, and
		Cut into 1" pieces
3		Carrots - peeled, and (medium)
		Cut into matchstick-size strips
3 oz	85g	Snow peas - trimmed, and
		Cut diagonally in half
6 tablespoons	90ml	Olive oil
32		Uncooked large shrimp - peeled, deveined
1		Onion - chopped
1/2 cup	73g / 2.6oz	Chopped shallots
4 cups	948ml	Uncooked Israeli couscous
1 lb	454g / 16oz	Plum tomatoes - (abt 8) - seeded, chopped
2 cups	474ml	Dry white wine
2 cups	474ml	Vegetable stock or canned vegetable broth
1 cup	237ml	Whipping cream
1 cup	146g / 5.1oz	Freshly-grated Parmesan cheese - (abt 3 oz)
3 tablespoons	45ml	Unsalted butter
2 tablespoons	30ml	Chopped fresh Italian parsley
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Cook frozen peas, asparagus, carrots and snow peas in large pot of boiling salted water until vegetables are crisp-tender, about 3 minutes. Drain. Transfer vegetables to bowl filled with ice water. Drain vegetables and set aside.

Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add shrimp and saute until pink and cooked through, about 1 1/2 minutes. Transfer shrimp to medium bowl. (Vegetables and shrimp can be prepared up to 1 day ahead. Cover each separately with plastic wrap and then refrigerate.)

Heat remaining 3 tablespoons oil in heavy large pot over medium-high heat. Add onion and shallots and saute until soft, about 5 minutes. Stir in couscous and tomatoes. Add wine and simmer until liquid is reduced by half, stirring often, about 10 minutes.

Add vegetable stock and simmer until liquid is reduced by half and couscous is just tender, stirring often, about 8 minutes. Mix in reserved vegetables and whipping cream. Cook couscous over medium heat until mixture thickens and is creamy, about 3 minutes.

Stir Parmesan, butter and parsley into risotto. Add shrimp and mix until heated through and butter and cheese are melted and well blended, about 2 minutes. Season risotto to taste with salt and pepper. Divide risotto among 8 bowls and serve.

This recipe yields 8 servings.

Source:
Bon Appetit, date unknown

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