Bulgur Risotto with Peas and Asparagus Recipe

Name: Bulgur Risotto with Peas and Asparagus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons butter; 1 large onion, chopped; 3 garlic cloves, minced; 1 1/2 cups bulgur; 4 cups (about) chicken stock or canned low-salt chicken broth; 1 pound asparagus, trimmed, cut into 3/4-inch pieces; 1 1/2 cups frozen peas (unthawed); 3/4 cup freshly grated Parmesan cheese (about 1 1/2 ounces); 1/4 cup whipping cream; 2 tablespoons chopped fresh tarragon; Additional freshly grated Parmesan cheese (optional)

Servings: persons

5 tablespoons butter
1 large onion, chopped
3 garlic cloves, minced
1 1/2 cups bulgur
4 cups (about) chicken stock or canned low-salt chicken broth
1 pound asparagus, trimmed, cut into 3/4-inch pieces
1 1/2 cups frozen peas (unthawed)
3/4 cup freshly grated Parmesan cheese (about 1 1/2 ounces)
1/4 cup whipping cream
2 tablespoons chopped fresh tarragon
Additional freshly grated Parmesan cheese (optional)

1
Melt 4 tablespoons butter in heavy large saucepan over medium heat.
2
Add onion and garlic; saute until light golden, about 5 minutes.
3
Mix in bulgur.
4
Add 1/2 cup stock and cook until absorbed, stirring often, about 5 minutes.
5
Add 1/2 cup stock 2 more times, simmering after each addition and stirring often until liquid is absorbed.
6
Mix in asparagus.
7
Continue adding stock 1/2 cup at a time until bulgur is just tender and mixture is creamy, simmering after each addition and stirring often until stock is absorbed, about 20 minutes.
8
Add peas and cook 3 minutes longer.
9
Stir in 3/4 cup Parmesan, cream, tarragon and remaining 1 tablespoon butter.
10
Serve, passing additional grated Parmesan, if desired.

871

kcal

Calories

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

You need 11 ingredients. The key ingredients include: 5 tablespoons butter, 1 large onion, chopped, 3 garlic cloves, minced, 1 1/2 cups bulgur, and more.

Yes, Bulgur Risotto with Peas and Asparagus falls under the Vegetarian 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.

Bulgur Risotto with Peas and Asparagus

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