Bulghur Risotto with Spring Peas and Asparagus
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 tablespoons 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 tablespoon butter.
Serve, passing additional grated Parmesan, if desired.
Pairs Well With
Did you know that legumes are low in fat? Food like peas and beans family are excellent sources of proteins, fiber and flavor. They are great to serve as a side dish.