Bulgur Risotto

Name: Bulgur Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tablespoon Olive Oil; 1 cup Bulgur Wheat; 1/2 teaspoons Dried Oregano; 1/2 teaspoons Dried Marjoram; 1 teaspoon Dried Basil; 1/2 teaspoons Garlic Powder; 1 teaspoon Salt; 3 cups Boiling Water; 1/3 cups Grated Parmesan Cheese; 1 Tablespoon Butter

Eats Now Editorial Team · 1688 kcal · General

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Bulgur Risotto – a delicious recipe with Olive Oil, Bulgur Wheat, Oregano, Dried Marjoram, Basil, Garlic. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

1 Tablespoon Olive Oil
1 cup Bulgur Wheat
1/2 teaspoons Dried Oregano
1/2 teaspoons Dried Marjoram
1 teaspoon Dried Basil
1/2 teaspoons Garlic Powder
1 teaspoon Salt
3 cups Boiling Water
1/3 cups Grated Parmesan Cheese
1 Tablespoon Butter

1
Heat olive oil in pan over medium heat. When shimmering, add wheat and spices. Stir to coat and cook 1 minute.
2
Add 1/2 cup water at a time, stirring frequently, adding the next once the previous addition is absorbed. (Note: You may not need to add all of the water. Taste the bulgur to see if it's done.)
3
Once the bulgur is tender, remove from heat and stir in Parmesan and butter.
4
Enjoy!

1688

kcal

Calories

189

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 Tablespoon Olive Oil, 1 cup Bulgur Wheat, 1/2 teaspoons Dried Oregano, 1/2 teaspoons Dried Marjoram, and more.

Yes, Bulgur Risotto falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
1688 kcal
Category
General

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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