[Recipe] Creamy & Chewy – Mushroom Israeli Couscous Risotto

The weather is getting colder, daylight is getting shorter, meaning winter is closer! I tend to crave things that are more rich and creamy, and one of them that I would crave for during the winter is risotto. Classic risotto is often mixed with cream, cheese, and butter to create the creaminess and richness, which is also very high in calories! Moreover, Arborio rice is very starchy, and contains simple carbohydrates, which will will provide quick energy for your body, but very low in vitamins and minerals. What can we replace but still obtain the similar texture and flavor?

israeli couscous

Israeli couscous! It has the al dente texture that people would look for from a bowl of risotto, but it’s more nutritious than Arborio rice, and it’s also a type of pasta! It contains dietary fiber, which is essential to provide bulk to your diet, making you feel full and reducing the risk of overeating.

truffle oil mushroom couscous risotto

I love the fragrance of truffle oil, which I normally pair it with scrambled eggs. It goes very well with mushrooms, and risotto too! However, I found this brand of truffle oil a bit bland and not as fragrant as the one I had before, so I had to use a bit more than just a drizzle.

truffle oil mushroom couscous risotto

I stumbled upon Israeli couscous for the first time when I had a poké bowl, and I became obsessed with the chewy texture! I think it’s a great alternatives for risotto, because the cooking time is shorter, and it’s healthier! And.. nothing is better than a poached egg, right?

truffle oil mushroom couscous risotto

Mushroom Israeli Couscous Risotto
Prep time
Cook time
Total time
The cooking time is short, which makes it a perfect weekday lunch/dinner! If you’re not a fan of mushrooms, you can totally swap it out for any other veggies that you like.
Recipe type: Lunch, Dinner
Serves: 4
  • 2½ cups of soy milk
  • 1 cup of water
  • 2 cups of cremini mushrooms, sliced
  • Half onions, medium-sized, chopped finely
  • 2 cloves of garlic, minced
  • 1¼ cups uncooked Israeli couscous
  • 1 tablespoon of parmesan cheese, grated
  • salt & pepper, to taste
  1. Combine the Israeli couscous and water in a saucepan over medium heat, bring it to a simmer, continue to simmer until you use up the liquid.
  2. Heat olive oil in a saucepan, add in the garlic, then toss in the mushrooms, and cook until the moisture evaporates.
  3. Then add the cooked Israeli couscous from the saucepan, stir constantly for about 1 minute.
  4. Add the soy milk into the couscous mixture.
  5. Stir constantly until the broth is absorbed.
  6. Mix in the parmesan cheese.
  7. Season with salt and pepper.
  8. Bon appétit!

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*Disclaimer: Thanks to Qualifirst for supplying the Israeli couscous and truffle oil. The products were compensated by the company, however, all opinions and ideas are mine.

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