No, this is NOT a real authentic style risotto. Please don’t be too dissapointed! I Love real risotto, but didn’t even think about making a risotto style dish until my bulgar was already cooked. I had planned on making it into a cool grain salad with fruit and herbs, but then became inspired while staring into the depths of my fridge to use up some veggies and make a risotto. I know I say this about all the dishes I make, but, holy cow is it delicious! I am in love with the nuttiness of the bulgar and the bright flavors of the veggies. Peas and asparagus (asparagi?) is one of my favorite veggie combos but I tend to forget this fact until I am tasting them!
I rarely cook bulgar, but happened to have some in my pantry and as it happens I am trying to do some spring cleaning on my pantry and use up old items. Sometimes I wish I did this more often as I tend to come up with some gems! Bulgar is great as a side dish, and if you add some protein in it can be a great main dish as well. If you’ve never tried it I encourage you to buy some and check this risotto recipe out, I plan on maing this every week now, or some variation thereof!
Spring Vegetable Bulgar Risotto
Yield 5 servings 6.8 oz each
Sodium: 153.5 mg
Total Carbs: 29 g
Sugar: 1.3 g
Protein: 7.4 g
1 cup bulgar wheat, dry *(use quinoa for Gluten Free option!)
2 cups water
1 tsp kosher salt, divided
freshly cracked black pepper to taste
4 oz asparagus, diced
4 oz zucchini, diced
2 oz white onion, diced, about ¼ cup
2 tsp extra virgin olive oil
2/3 cup frozen peas
1 cup chicken (or vegetable) stock
1 tsp butter
2 Tb grated Parmesan cheese
- First, cook the bulgar wheat. Heat water and ½ tsp salt to a boil and add bulgar. Cover, reduce heat to simmer and cook for about 15-20 minutes, or until all the water has been absorbed. Mine was nice and fluffy by the time it was done cooking. Set aside until later.
- Add the olive oil to a medium saucepan over medium heat. Add diced onion and remaining ½ tsp salt and pepper and saute til the onions start turning opaque.
- Add in the asparagus and zucchini and saute for 5-7 minutes, or until veggies are tender-crisp.
- Add the peas in and saute briefly to heat them.
- Turn heat to medium high then add bulgar into the saucepan along with ½ cup of the chicken stock.
- Stir until chicken stock is absorbed and then add the remaining stock.
- Let most of the stock be absorbed by the bulgar then remove the pan from the heat and stir butter and Parmesan in.
- Taste for seasoning and add salt and pepper for taste.