Bulgur Risotto With Roasted Garlic And Butternut Squash Recipe

Name: Bulgur Risotto With Roasted Garlic And Butternut Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups (3/4-inch) cubed peeled butternut squash (about 1 1/4 pounds); 8 garlic cloves, unpeeled; 4 teaspoons olive oil, divided; 5 cups water; 1 teaspoon salt; 1 1/2 cups uncooked bulgur; 1/2 cup dry white wine; 1 tablespoon chopped fresh parsley; 1 teaspoon chopped fresh sage; 3/4 cup (3 ounces) grated Parmigiano-Reggiano cheese

Servings: persons

3 cups (3/4-inch) cubed peeled butternut squash (about 1 1/4 pounds)
8 garlic cloves, unpeeled
4 teaspoons olive oil, divided
5 cups water
1 teaspoon salt
1 1/2 cups uncooked bulgur
1/2 cup dry white wine
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh sage
3/4 cup (3 ounces) grated Parmigiano-Reggiano cheese

1
Preheat oven to 400u00b0.
2
Combine squash and garlic in a shallow roasting pan. Drizzle with 2 teaspoons oil, tossing gently to coat. Bake at 400u00b0 for 20 minutes or until squash is tender, stirring once. Let cool 10 minutes. Peel garlic; chop. Discard skins.
3
Combine water and salt in a medium saucepan, and bring to a simmer (do not boil). Keep warm over low heat.
4
Heat 2 teaspoons oil in a medium saute pan over medium heat. Add bulgur; cook 2 minutes, stirring constantly. Add wine; cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Add warm salted water, 1/2 cup at a time, stirring frequently until each portion of warm salted water is absorbed before adding the next (about 27 minutes total). Stir in squash and garlic; cook 3 minutes or until thoroughly heated. Remove from heat; stir in parsley and sage. Sprinkle each serving with cheese.

1649

kcal

Calories

150

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 10 ingredients. The key ingredients include: 3 cups (3/4-inch) cubed peeled butternut squash (about 1 1/4 pounds), 8 garlic cloves, unpeeled, 4 teaspoons olive oil, divided, 5 cups water, and more.

Yes, Bulgur Risotto With Roasted Garlic And Butternut Squash 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 Roasted Garlic And Butternut Squash

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