Bulgur Risotto with Peas and Asparagus
- Preparing Time: -
- Total Time: -
- Served Person: Serves 6 as a first-course
- 5 tablespoons butter
- 1/4 cup whipping cream
- 1 large onion, chopped
- 2 tablespoons chopped fresh tarragon
- 3 garlic cloves, minced
- additional freshly grated parmesan cheese (optional)
- Carbohydrate 43 g(14%)
- Cholesterol 46 mg(15%)
- Fat 17 g(26%)
- Fiber 8 g(32%)
- Protein 15 g(30%)
- Saturated Fat 10 g(49%)
- Sodium 376 mg(16%)
- Calories 374
Preparation Melt 4 tablespoons butter in heavy large saucepan over medium heat. Add onion and garlic; sauté until light golden, about 5 minutes. Mix in bulgur. Add 1/2 cup stock and cook until absorbed, stirring often, about 5 minutes. Add 1/2 cup stock 2 more times, simmering after each addition and stirring often until liquid is absorbed. Mix in asparagus. 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. Add peas and cook 3 minutes longer. Stir in 3/4 cup Parmesan, cream, tarragon and remaining 1 tablespoon butter. Serve, passing additional grated Parmesan, if desired.
Preparation Melt 4 tablespoons butter in heavy large saucepan over medium heat. Add onion and garlic; sauté until light golden, about 5 minutes. Mix in bulgur. Add 1/2 cup stock and cook until absorbed, stirring often, about 5 minutes. Add 1/2 cup stock 2 more times, simmering after each addition and stirring often until liquid is absorbed. Mix in asparagus. 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. Add peas and cook 3 minutes longer. Stir in 3/4 cup Parmesan, cream, tarragon and remaining 1 tablespoon butter. Serve, passing additional grated Parmesan, if desired.
