Bulgur Risotto With Asparagus and Mushrooms |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is a modified (healthier) version of a risotto recipe I found in Bon Apetit Magazine. My boyfriend says it tastes like something from a nice restaurant down the street. I'm posting it here for safe keeping Ingredients:
2 tablespoons butter |
1 large onion, chopped |
3 garlic cloves, minced |
1 1/2 cups bulgur |
3 cups fat-free chicken broth |
1/2 cup white wine |
1/2 lb asparagus, trimmed, cut into 3/4-inch pieces |
1 cup baby portabella mushrooms |
3/4 cup parmesan cheese (about 1 1/2 ounces, freshly grated if possible) |
1/4 cup 2% low-fat milk |
2 tablespoons fresh tarragon, chopped |
salt and pepper |
Directions:
1. Melt the butter in heavy large saucepan over medium heat. Add onion and garlic; sauté until tender, about 5 minutes.
2. Mix in bulgur and 1/2 cup broth and cook until absorbed, stirring often, about 5 minutes. Add 1/2 cup broth and a 1/2 cup wine, simmering after each addition and stirring often until liquid is absorbed.
3. Mix in asparagus and mushrooms. Continue adding broth 1/2 cup at a time until bulgur is just tender and mixture is creamy, simmering after each addition and stirring often until broth is absorbed, about 20 minutes.
4. Stir in most of the Parmesan, milk and tarragon.
5. sprinkle individual servings with remaining parmesean.
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