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Cooking with produce from your local farmers' market

Chef Jason Rosso makes a fresh Asian salad with Kholrabi and Israeli sweat pea cous cous risotto.

Sweet pea and hot house tomato Israeli cous cous risotto

  • 1 cup Israeli cous cous or pearl pasta – cooked in salted water and cooled
  • 1 tbsp – chopped garlic
  • 1 large shallot  - chopped
  • Chopped Italian parsley – ½ bunch
  • 2 hot house tomatoes – diced and seeded
  • 1 cup of sweet peas
  • 1 cup of 35% cream
  • 2 tbsp butter
  • ½ cup parmesan cheese
  • ½ cup white wine
  • Salt and pepper to taste


In a medium frying pan add 2 tbsp of grapeseed oil allow to heat, add the garlic and shallots and sauté for about 5 minutes, add the chopped and seeded hot house tomatoes, add the chopped Italian parsley and sweat for 1 minute, add the cooked pearl pasta and sauté for 5 minutes, deglaze with the white wine and cook until dry, add the 35% cream and allow to reduce. Add the parmesan cheese and mix until a risotto consistency is achieved. Season with salt and pepper serve.

Monday, July 25, 2011