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September means we are starting to move into fall and craving cozier meals as the evenings start to get a little chilly. This month’s recipe makes for a perfect fall dinner: Creamy Spinach Couscous Risotto.
Recipe developed by Clarissa Paimanta, RD.
Makes 2 servings
- 2 tbsp olive oil
- ½ yellow onion, chopped finely
- 1 clove garlic, minced
- ½ cup pearl couscous
- 2 tbsp pesto
- 1 ½ cups low sodium vegetable broth, divided
- 1 ½ cups baby spinach, optionally roughly chopped
- 1 cup fresh or frozen peas, divided
- 3 oz silken tofu
- ½ tbsp nutritional yeast
- In a saucepan, heat olive oil over medium heat. Add onion and cook for 3 minutes until translucent and fragrant. Add garlic and couscous and otast for 2 – 3 minutes until garlic is fragrant and couscous turns slightly golden. Add 2/3 of the vegetable broth. Bring to a boil then lower the heat and simmer for 10 minutes or until couscous is fully cooked but slightly chewy, stirring occasionally.
- Meanwhile, in a blender, add half the spinach, half the peas, all the silken tofu, and the remaining 1/3 of the broth. Blend until smooth, scraping down the sides as needed.
- When the couscous is cooked but still slightly chewy, add the remaining peas, spinach, and the blended sauce. Stir and cook until the peas are warmed through and the spinach wilts. Season with nutritional yeast, salt, and pepper to taste. Divide into bowls or containers. Enjoy!
Refrigerate leftovers in an airtight container for up to five days. Add a splash of water or broth if the risotto appears too dry.
Tip: Add more protein with tofu, fried egg, or flaked salmon.
*Always check with your nutritionist before incorporating new foods or recipes into your diet to make sure it is right for you.