BULGUR RISOTTO WITH PEAS AND ASPARAGUS - ... RECIPE
Provided by á-170456
Number Of Ingredients 11
Steps:
- 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. This recipe yields 6 servings as a first-course.
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Muhammad Safi
[email protected]Meh.
Ibsaa
[email protected]Not a fan of bulgur, but this recipe changed my mind! The risotto was creamy and flavorful, and the peas and asparagus added a nice touch of sweetness and crunch. I'll definitely be making this again.
Guist Guist
[email protected]Easy to follow recipe that yielded a delicious and visually appealing dish. The bulgur risotto had a nutty flavor that complemented the sweetness of the peas and asparagus. Will definitely make this again!
Chris Jackson
[email protected]This bulgur risotto was a delightful meal! The combination of peas and asparagus added a vibrant pop of color and flavor. The risotto was cooked perfectly, with a creamy texture and a slight bite. I highly recommend this recipe for a vegetarian main