Bet You've Never Tried an Italian Risotto With Israeli Couscous

Gather the ingredients. The Spruce / Anastasiia Tretiak First, heat the chopped onions in olive oil, butter or margarine stovetop in a large skillet. Allow the onions to cook, stirring occasionally, for about 5 to 7 minutes until they are softened. The Spruce / Anastasiia Tretiak Next, add the Israeli couscous to the skillet, and toast the grains, stirring, for just a minute or two, until they are lightly browned. The Spruce / Anastasiia Tretiak Once your Israeli couscous is lightly toasted, add about half of the vegetable broth and bring to a simmer. Allow to cook for about two to three minutes, stirring occasionally, then add in the other half of the vegetable broth. Allow to cook, stirring, for an additional 2 to 3 minutes. The Spruce / Anastasiia Tretiak Finally, add in the dry white wine, stirring to combine. Heat, stirring, for another 3 to 5 minutes, then add in the fresh spinach. The Spruce / Anastasiia Tretiak Reduce the heat to medium-low, cover, and allow to heat until spinach has wilted about 2 minutes, then turn off the heat and stir in the Parmesan cheese and season generously with sea salt or kosher salt and a bit of black pepper, to taste. The Spruce / Anastasiia Tretiak As soon as Parmesan cheese has melted, plate and serve immediately. Garnish individual servings with a bit of extra Parmesan cheese, if you'd like. The Spruce / Anastasiia Tretiak