I have never made risotto - mostly because I don't have the patience that it takes to sit there for 25 minutes slowly adding water. I have recently discovered pearl cous cous, which is a slightly larger cous cous that resembles pasta more than cous cous. It picks up flavor really easily and is an essential ingredient to keep around for quick dinners.
CHICKEN, MUSHROOM & SPINACH "RISOTTO"
- Chicken, shredded (optional)
- Mix of Button & Cremini Mushrooms, quartered
- Pearl Cous Cous
- Spinach, rough chopped
- Chicken Stock or Water
- Parmesan Cheese
Start by browning your mushrooms in a pan. Remove and keep warm. To that same pan add the cous cous and the appropriate amount of water or chicken stock per package directions. When the cous cous is almost cooked, add the spinach to the pan along with the mushrooms and chicken. Toss until the spinach is wilted but crisp and the mushrooms and chicken are warmed through. Add parmesan and a hearty grind of pepper and serve with a drizzle of olive oil.
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