PEARL COUSCOUS RISOTTO

PEARL COUSCOUS RISOTTO

from yourultimatemenu.com

This pearl couscous risotto is wonderfully flavoursome and creamy. Best of all, it doesn’t require the constant stirring that regular risotto does! Serve with juicy steak and plenty of greens.

Ingredients

  • 250 g portobello or Swiss brown mushrooms ((8.8oz))
  • 1 brown onion
  • 3 cloves garlic
  • 1 Tbsp chicken stock powder
  • 2 cups boiling water ((500ml))
  • 2 Tbsp butter
  • 1 cup pearl couscous ((200g))
  • 1/4 cup white wine ((60ml))
  • 1 tsp dried thyme
  • 1/2 cup finely grated parmesan ((45g))
  • 550 g beef sirloin steaks ((1lb 3oz))
  • 2 tsp olive oil
  • 1 broccoli
  • 250 g green beans ((8.8oz))
  • 2 cloves garlic
  • 1/2 Tbsp olive oil

Directions

  1. 1

    PREPARE INGREDIENTS Slice mushrooms, dice onion and crush garlic for risotto. Dissolve stock powder in boiling water. Rub steaks with oil and season with salt and pepper. Prepare veggies by cutting broccoli into small florets, trimming ends off beans and crushing garlic.

  2. 2

    COOK RISOTTO Melt butter in a medium-sized non-stick pot on medium heat. Stir in onion and garlic and cook for 2 minutes, until onion is starting to soften. Add mushrooms and cook until just soft (about 3 minutes).

  3. 3

    Stir in couscous and cook for a minute, to lightly toast. Add wine and cook until virtually evaporated. Stir in stock and thyme, reduce heat to medium-low and cover with a lid. Leave to gently simmer for 12-15 minutes, stirring every couple of minutes, until liquid has been absorbed.

  4. 4

    COOK STEAK Meanwhile, heat a large frying pan on medium-high. Cook steak for 3 minutes each side (for medium-rare), then transfer to a board, cover with foil and leave to rest for 5 minutes.

  5. 5

    COOK VEGGIES Add oil to same pan used to cook steak on high heat. Add broccoli, beans and garlic. Stir fry for 3-4 minutes, until lightly charred and tender. Remove from heat.

  6. 6

    SERVE Stir parmesan into risotto to melt. Slice steak into strips. Divide risotto between warmed serving bowls and top with steak. Serve with veggies on the side. Grate a little extra parmesan over the top, if you like.