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Bulghur Risotto with Spring Peas and Asparagus

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Member since 2014

Serves 6 | Prep Time 15 | Cook Time 35–45


5 tbsp butter
1 lg onion, chopped
3 cloves garlic, minced
1½ cups bulghur
4 cups chicken stock
1 lb asparagus - trimmed and cut into ¾" pieces
1½ cup frozen peas, unthawed
¾ cup freshly grated Parmesan cheese
¼ cup whipping cream
2 tbsp fresh tarragon, chopped
Freshly grated Parmesan cheese, optional

Melt 4 tbsp butter in heavy large saucepan over medium heat.

Add onion and garlic; sauté until light golden, about 5 minutes.

Mix in bulghur.

Add ½ cup stock and cook until absorbed, stirring often, about 5 minutes.

Add ½ cup stock two more times, simmering after each addition and stirring often until liquid is absorbed.

Mix in asparagus.

Continue adding stock ½ cup at a time until bulghur 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 minute longer.

Stir in ¾ cup Parmesan, cream, tarragon and remaining 1 tbsp butter.

Serve, passing additional grated Parmesan, if desired.

Pairs Well With


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