Traditional risotto is made with starchy medium-grain Italian rice. This “risotto” uses pearl couscous (which actually is a pasta) and a cooking technique similar to the classic risotto method to produce “grains” with a rich, creamy consistency. We pair chopped broccoli rabe with the wheaty couscous; its pleasantly bitter flavor is tempered by the sweetness of the onion, white wine and rich Parmesan cheese. If the assertiveness of rabe isn’t for you, milder, sweeter broccolini works well in its place. This makes a satisfying vegetarian main dish but also could be served as a side to roasted chicken or pork.