BULGHUR RISOTTO WITH SPRING PEAS AND ASPARAGUS

 

  • Cooking Time: 35–45
  • Servings: 6
  • Preparation Time: 15

Backstory

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.

Ingredients

  • 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

Directions

  • 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.

Author Credit: Gerrard Zolezi

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