Bulgur Risotto with Peas and Asparagus |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Risotto de Bulgour aux Pois et Asperges At the restaurant, this is made with spelt, a chewy grain that requires much longer cooking than does the more readily available bulgur called for here. Ingredients:
5 tablespoons butter |
1 large onion, chopped |
3 garlic cloves, minced |
1 1/2 cups bulgur |
4 cups (about) chicken stock or canned low-salt chicken broth |
1 pound asparagus, trimmed, cut into 3/4-inch pieces |
1 1/2 cups frozen peas (unthawed) |
3/4 cup freshly grated parmesan cheese (about 1 1/2 ounces) |
1/4 cup whipping cream |
2 tablespoons chopped fresh tarragon |
additional freshly grated parmesan cheese (optional) |
Directions:
1. Melt 4 tablespoons butter in heavy large saucepan over medium heat. Add onion and garlic; sauté until light golden, about 5 minutes. Mix in bulgur. Add 1/2 cup stock and cook until absorbed, stirring often, about 5 minutes. Add 1/2 cup stock 2 more times, simmering after each addition and stirring often until liquid is absorbed. Mix in asparagus. Continue adding stock 1/2 cup at a time until bulgur is just tender and mixture is creamy, simmering after each addition and stirring often until stock is absorbed, about 20 minutes. Add peas and cook 3 minutes longer. Stir in 3/4 cup Parmesan, cream, tarragon and remaining 1 tablespoon butter. Serve, passing additional grated Parmesan, if desired.
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