Bulgur Risotto With Peas And Asparagus
Serves: 2
Dallas Effertz
1 January 1970
Based on User reviews:
63
Spice
53
Sweetness
49
Sourness
45
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
5 tbsps
Butter1 large
Onion (chopped)1.5 cups
Bulgur4 cups
Chicken Stock (about)1.5 cups
Pea (frozen unthawed)1 cup
Whipping Cream2 tbsps
Tarragon (chopped fresh)Directions:
1
Melt 4 tablespoons butter in heavy large saucepan over medium heat
2
Add onion and garlic; sauté until light golden, about 5 minutes
3
Mix in bulgur
4
Add 1/2 cup stock and cook until absorbed, stirring often, about 5 minutes
5
Add 1/2 cup stock 2 more times, simmering after each addition and stirring often until liquid is absorbed
6
Mix in asparagus
7
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
8
Add peas and cook 3 minutes longer
9
Stir in 3/4 cup Parmesan, cream, tarragon and remaining 1 tablespoon butter
10
Serve, passing additional grated Parmesan, if desired
11
Melt 4 tablespoons butter in heavy large saucepan over medium heat
12
Add onion and garlic; sauté until light golden, about 5 minutes
13
Mix in bulgur
14
Add 1/2 cup stock and cook until absorbed, stirring often, about 5 minutes
15
Add 1/2 cup stock 2 more times, simmering after each addition and stirring often until liquid is absorbed
16
Mix in asparagus
17
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
18
Add peas and cook 3 minutes longer
19
Stir in 3/4 cup Parmesan, cream, tarragon and remaining 1 tablespoon butter
20
Serve, passing additional grated Parmesan, if desired