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

Classic risotto is made with starchy medium-grain Italian rice, such as Arborio or carnaroli. This “risotto,” from our book “COOKish,” which limits recipes to just six ingredients without sacrificing flavor, uses pearl couscous and higher heat to produce “grains” with a rich, creamy consistency. Much as with rice, stirring releases starch from the couscous that thickens into a creamy sauce, and the “risotto” finishes in the time it takes to cook pasta. The wheaty flavor of pearl couscous is a perfect match for grassy, subtly sweet asparagus and the salty, nutty flavor of Parmesan cheese. PEARL COUSCOUS ‘RISOTTO’ WITH ASPARAGUS Start to finish: 30 minutes Servings: 4 4 tablespoons salted butter, cut into 1-tablespoon pieces 1 medium yellow onion, chopped Kosher salt and ground black pepper 3 medium garlic cloves, thinly sliced 1 cup pearl couscous ⅓ cup dry white wine 1 pound asparagus, trimmed and cut on the diagonal into ½-inch pieces; reserve the stalks and tips separately 1 ounce Parmesan cheese, finely grated, plus more to serve ½ cup lightly packed fresh flat-leaf parsley, finely chopped, plus more to serve In a 12-inch skillet over medium-high, melt 3 tablespoons of the butter.