Yes, you can make a perfectly cheesy, creamy and decadent vegetarian risotto by using whole grain israeli couscous instead of rice. In fact, if you're someone who likes the chewiness of brown rice over white, or similarly, if you really like the texture of chewy grains like barley, you might even prefer using israeli couscous in your risottos instead of the traditional arborio rice or risotto rice. The starch in the israeli couscous doesn't break down quite the same way as the starch in the rice of a traditional italian risotto, so the texture is indeed a bit different, but we think you'll find the finished dish to be incredibly satisfying and tasty nonetheless. In this version of a couscous risotto, we've paired traditional risotto ingredients, such as white wine, vegetable broth, and fresh grated parmesan cheese, with israeli couscous instead of rice and added fresh spinach, just because we always like getting our greens in, and this creamy risotto recipe is an excellent way to sneak some in. The spinach softly wilts and blends in perfectly with the risotto texture.
