Bulgur Risotto With Roasted Garlic And Butternut Sq

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

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Bulgur Risotto With Roasted Garlic And Butternut Squash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions