Whole Wheat Fall Cous Cous “Risotto”

Whole Wheat Fall Cous Cous “Risotto”
Serves 4-6

I love wine, so a dish that involves wine is an automatic favorite. This was made with Elena Besser on my podcast, Lady Lair LIVE, using our sponsored wine, The Crossings Sauvignon Blanc. The trick with all risottos (traditional and like this – NOT!) is to allow the wine to “cook off.” Contrary to popular belief it’s not to “get rid of the alcohol” but to prevent the entire dish from tasting like you’re sipping out of a glass. The key is subtle flavoring as you go, which risotto is the perfect teacher of.

1 tablespoon extra virgin olive oil
1 tablespoon butter
1 onion, diced
2 cloves garlic, sliced
1 lemon, zested
1 bunch Swiss chard, stems and leaves separated, both chopped
1 lb. whole wheat cous cous
1 cup dry white wine, such as The Crossings Sauvignon Blanc
2 cups low sodium chicken stock or water
Salt, as needed
¼ cup Parmesan cheese
Dash of heavy cream, optional
Roasted squash, optional garnish
Fresh oregano leaves, optional garnish

In a large sauté pan melt olive oil and butter over medium heat. Add onion, garlic, lemon zest and chard steams and sauté until broken down and onion is translucent, about 5 minutes.

Add cous cous and stirring, toasting for about 1 minute or until you see the grain slightly toasted. Deglaze with white wine and allow the mixture to “burn off.” Add 1 cup of chicken stock, stirring regularly until evaporated and add remaining. Stir and simmer until nearly evaporated and grain is al dente. Season with salt as needed.

Add cheese, cream, chard leaves and optional garnishes. Serve while hot.