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  • Bulgur Risotto With Peas And Asparagus ...

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    Bulgur Risotto With Peas And Asparagus ...
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 5 Tbsp. butter
    • 1 lrg onion minced
    • 3 x garlic cloves chopped
    • 1 1/2 c. bulgur
    • 4 c. chicken stock - (about) (or possibly canned low-salt chicken broth)
    • 1 lb asparagus trimmed, and cut into 3/4" pcs
    • 1 1/2 c. frzn peas unthawed
    • 3/4 c. freshly-grated Parmesan cheese - (abt 1 1/2 ounce)
    • 1/4 c. whipping cream
    • 2 Tbsp. minced fresh tarragon Additional freshly-grated Parmesan cheese (optional)

    Directions

    1. Heat 4 Tbsp. butter in heavy large saucepan over medium heat. Add in onion and garlic; saute/fry till light golden brown, about 5 min. Fold in bulgur. Add in 1/2 c. stock and cook till absorbed, stirring often, about 5 min. Add in 1/2 c. stock 2 more times, simmering after each addition and stirring often till liquid is absorbed.
    2. Fold in asparagus. Continue adding stock 1/2 c. at a time till bulgur is just tender and mix is creamy, simmering after each addition and stirring often till stock is absorbed, about 20 min. Add in peas and cook 3 min longer. Stir in 3/4 c. Parmesan, cream, tarragon and remaining 1 Tbsp. butter. Serve, passing additional grated Parmesan, if you like.
    3. This recipe yields 6 servings as a first-course.
    4. Comments: At the restaurant, this is made with spelt, a chewy grain which requires much longer cooking than does the more readily available bulgur called for here.
    5. Description: "(Risotto De Bulgour Aux Pois At Asperges)"

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