Sub in pearl couscous for rice for a quick, creamy ‘risotto’

  • This image released by Milk Street shows a recipe for Couscous Risotto with Asparagus. (Milk Street via AP)

Classic risotto is made with starchy medium-grain Italian rice, such as Arborio or carnaroli. It is toasted then cooked, sometimes slowly, over low heat as broth is ladled into the pan in stages. While the liquid absorbs, the cook stirs, stirs and keeps stirring.