Italian-Style Vegetarian Risotto
A flavorful and comforting Italian-inspired risotto dish made with floral couscous, stir-fry vegetables, and a hint of vietnamese spices.
Ingredients
- ●1 cup couscous
- ●1/4 cup floraldried flowers for garnish
- ●1 medium onionchopped
- ●3 cloves garlicminced
- ●1 cup stir-fry mixfrozen
- ●1 teaspoon vietnamese chili flakesoptional
- ●2 tablespoons olive oil
- ●4 cups vegetable broth
Instructions
- 1
Heat the olive oil in a large skillet over medium heat.
- 2
Add the chopped onion and cook until softened, about 5 minutes.
- 3
Add the minced garlic and cook for an additional minute.
- 4
Add the stir-fry mix and cook until thawed, about 2-3 minutes.
- 5
Add the couscous and cook for 1-2 minutes, stirring constantly.
- 6
Add the vegetable broth, 1 cup at a time, stirring constantly and allowing each cup to be absorbed before adding the next.
- 7
Bring the mixture to a simmer and cook for 18-20 minutes, or until the couscous is tender and the liquid has been absorbed.
- 8
Stir in the vietnamese chili flakes, if using.
- 9
Season with salt and pepper to taste.
- 10
Serve hot, garnished with dried flowers.