Israeli Couscous Risotto with Squash, Radicchio, and Parsley Butter

Ingredients

• 6 tablespoons butter divided room temperature ()
• 8.8 ounce israeli couscous toasted ()
• 3 teaspoons lemon zest divided grated
• 3 cups low-salt chicken broth 
• 2.5 cups onion chopped
• 0.8 cup parmesan cheese finely grated
• 1 cup parsley leaves fresh italian packed ()
• 1 cup radicchio thinly diced

Equipment

• bowl
• sauce pan

Directions

1. Melt 2 tablespoons butter in heavy large saucepan over medium-high heat.
2. Add onion and 2 teaspoons lemon peel. Cover and cook 5 minutes.
3. Add couscous; sauté 2 minutes.
4. Add broth and squash; bring to boil. Reduce heat to medium. Cook, uncovered, until couscous and squash are tender and mixture is still moist, about 10 minutes.
5. Mix in radicchio and cheese. Season to taste with salt and pepper.
6. Meanwhile, finely chop parsley in mini processor.
7. Add 4 tablespoons butter and 1 teaspoon lemon peel; blend well. Season with salt and pepper.
8. Transfer couscous to bowl. Swirl half of parsley butter into top of couscous.
9. Serve, passing remaining parsley butter.
10. One serving contains the following: 398.94 Calories (kcal), 35.5% Calories from Fat, 15.75 (g) Fat, 9.35 (g) Saturated Fat, 42.50 (g) Carbohydrates, 5.32 (g) Dietary Fiber, 4.38 (g) Total Sugars, 45.02 (g) Net Carbs, 15.14 (g) Protein
11. Self