Giant Couscous Risotto with Chillichuri

Name: Giant Couscous Risotto with Chillichuri
Ingredients: 25 g parsley; 1 small red chili (finely chopped); 30 ml Banghoek Chili Oil; 2 Tbsp Banghoek Chili Oil; 1 small yellow onion (finely chopped); 0.33 cup dry white wine; 2 cups giant couscous; 1 L vegetable or chicken broth; 50 g Parmesan; 0.25 cup creme fraiche; 1 lemon zest; small handful parsley; roasted tomatoes (optional)

Comfort food · Easy midweek meal · Less than 30 minutes

Ingredients

Green Chillichuri

Directions

1
Sauté the onion in Banghoek Chili Oil until soft. Add couscous and stir to coat and toast the grains. Pour in white wine, cook until mostly evaporated.
2
Gradually add broth, letting it absorb before adding more (about 8-10 mins). Stir in Parmesan, creme fraiche, and lemon zest. Season to taste.
3
Mix chopped parsley, diced red chili, and more chili oil for the chillichuri drizzle. Serve risotto with chillichuri and optional roasted tomatoes.

See on Instagram

Related recipes

Chicken Schnitzel with Sage Salsa Verde

Coconut Crispy Skin Chicken

Cola Braised Short Ribs

Crispy Air Fryer Buffalo Chicken Tenders with Slaw