Bulgur Risotto with Roasted Garlic and Butternut Squash |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Slightly chewy bulgur contrasts beautifully with the tender roasted squash and garlic. Ingredients:
3 cups (3/4-inch) cubed peeled butternut squash (about 1 1/4 pounds) |
8 garlic cloves, unpeeled |
4 teaspoons olive oil, divided |
5 cups water |
1 teaspoon salt |
1 1/2 cups uncooked bulgur |
1/2 cup dry white wine |
1 tablespoon chopped fresh parsley |
1 teaspoon chopped fresh sage |
3/4 cup (3 ounces) grated parmigiano-reggiano cheese |
Directions:
1. Preheat oven to 400°.
2. Combine squash and garlic in a shallow roasting pan. Drizzle with 2 teaspoons oil, tossing gently to coat. Bake at 400° for 20 minutes or until squash is tender, stirring once. Let cool 10 minutes. Peel garlic; chop. Discard skins.
3. Combine water and salt in a medium saucepan, and bring to a simmer (do not boil). Keep warm over low heat.
4. Heat 2 teaspoons oil in a medium sauté pan over medium heat. Add bulgur; cook 2 minutes, stirring constantly. Add wine; cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Add warm salted water, 1/2 cup at a time, stirring frequently until each portion of warm salted water is absorbed before adding the next (about 27 minutes total). Stir in squash and garlic; cook 3 minutes or until thoroughly heated. Remove from heat; stir in parsley and sage. Sprinkle each serving with cheese.
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