Bulgur Risotto With Peas And Asparagus ... Recipe

["Heat 4 Tbsp.", "butter in heavy large saucepan over medium heat.", "Add in onion and garlic; saute/fry till light golden brown, about 5 min.", "Fold in bulgur.", "Add in 1/2 c. stock and cook till absorbed, stirring often, about 5 min.", "Add in 1/2 c. stock 2 more times, simmering after each addition and stirring often till liquid is absorbed.", "Fold in asparagus.", "Continue adding stock 1/2 c. at a time till bulgur is just tender and mix is creamy, simmering after each addition and stirring often till stock is absorbed, about 20 min.", "Add in peas and cook 3 min longer.", "Stir in 3/4 c. Parmesan, cream, tarragon and remaining 1 Tbsp.", "butter.", "Serve, passing additional grated Parmesan, if you like.", "This recipe yields 6 servings as a first-course.", "Comments: At the restaurant, this is made with spelt, a chewy grain which requires much longer cooking than does the more readily available bulgur called for here.", "Description: ""(Risotto De Bulgour Aux Pois At Asperges)"""]