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Shrimp Risotto with Asparagus and Truffle Oil
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Serves: 2
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Ingredients:
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- 1 small white onion, finely chopped
- 1 tablespoons extra-virgin olive oil
- 1 garlic clove, minced
- 1 cup chicken stock
- 1 cup Nirmala's Kitchen North African Couscous
- 1/3 cup Kalamatta olives, pitted and chopped
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- 1/3 cup finely chopped fresh parsley
- 1/3 cup finely chopped Italian basil
- 1/3 cup finely chopped fresh mint
- 2 teaspoons fresh lemon or lime juice
- Salt and pepper to taste
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Directions:
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- In a small saucepan over medium heat, add olive oil and sauté the onion and garlic
- Stir occasionally until golden, about 3 minutes. Add broth and bring to a boil. Stir in couscous, and then cover and remove from heat. Let couscous stand, covered, 8 minutes
- Fluff with a fork and stir in olives, herbs, lime juice, and salt and pepper to taste.
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