While we were in Tuscany, I enjoyed a meal of pesto risotto with burrata. Now, I don’t make risotto myself. It’s just not something I do. However, I find that Israeli cous cous releases the right amount of starch to make it a good substitute. I didn’t take any in-process photos, but it’s such an easy dish to make that you don’t need step-by-step photos.
Cook the Israeli cous cous according to the package directions. When complete, stir in store-bought pesto, fresh grated parmesan, and a little fat free half and half if it needs a little extra creaminess (I left it out this time – up to you). That’s all the hard work. Put the pesto cous cous on a platter, top with a giant ball of burrata, and drizzle with a balsamic reduction.
Note: for the balsamic reduction, you can either buy it ready made (stores like Trader Joe’s sell it) or make it yourself by stirring together 1 c. balsamic vinegar and 1/4 c. honey in a small saucepan and placing over high heat. Bring to a boil, reduce heat to low, and simmer until the vinegar mixture has reduced to 1/3 c. (about 10 minutes).
It goes really well when served alongside a hearty salad.