Name: Israeli Couscous Risotto with Squash, Radicchio, and Parsley Butter
Prep time: 35 minutes
Total time: 35 minutes
Yield: Makes 4 to 6 servings
Ingredients: 6 tablespoons (3/4 stick) butter, room temperature, divided; 1 large onion, chopped (2 1/2 cups); 3 teaspoons grated lemon peel, divided; 1 (8.8-ounce) package toasted Israeli couscous (about 1 3/4 cups); 3 cups low-salt chicken broth; 3 cups 1/2-inch cubes peeled butternut squash (about 12 ounces); 1 cup diced radicchio; 3/4 cup finely grated Parmesan cheese; 1 cup (packed) fresh Italian parsley leaves

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Photo by Brian Leatart

Israeli couscous, which is larger and chewier than the more common variety, takes the place of arborio rice in this risotto-style dish.

Recipe notes

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