Bulgur Risotto With Spinach And Bacon Recipes

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BULGUR "RISOTTO" WITH SPINACH AND BACON



Bulgur

Who knew bulgur could be such a great substitute for rice in risotto? And without all that stirring. No, bulgur won't replace Arborio rice anytime soon-but you'll be surprised at how good it can be.

Time 35m

Yield Makes 2 or 3 (main course) servings

Number Of Ingredients 9

1 medium onion, chopped
1 tablespoon olive oil
1 teaspoon minced garlic
1 cup coarse (No. 3) bulgur
2 cups chicken broth
1 3/4 cups water
1/4 pound sliced bacon, chopped
6 cups baby spinach (4 ounces), trimmed
1/3 cup freshly grated parmesan

Steps:

  • Cook onion in oil in a 2-quart heavy saucepan over moderate heat, stirring, until softened. Add garlic and cook, stirring, 30 seconds.
  • Add bulgur, broth, and water and bring to a boil. Reduce heat and simmer, covered, until bulgur is tender and creamy (like risotto), about 20 minutes.
  • While bulgur is simmering, cook bacon in a skillet over moderate heat, stirring, until crisp, then drain on paper towels.
  • Stir spinach into bulgur until wilted, then stir in parmesan, half of bacon, and salt and pepper to taste.
  • Serve "risotto" sprinkled with remaining bacon.

BULGUR RISOTTO WITH PEAS AND ASPARAGUS



Bulgur Risotto with Peas and Asparagus image

Categories     Vegetable     Appetizer     High Fiber     Asparagus     Pea     Spring     Summer     Healthy     Bulgur     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 6 as a first-course

Number Of Ingredients 11

5 tablespoons butter
1 large onion, chopped
3 garlic cloves, minced
1 1/2 cups bulgur
4 cups (about) chicken stock or canned low-salt chicken broth
1 pound asparagus, trimmed, cut into 3/4-inch pieces
1 1/2 cups frozen peas (unthawed)
3/4 cup freshly grated Parmesan cheese (about 1 1/2 ounces)
1/4 cup whipping cream
2 tablespoons chopped fresh tarragon
Additional freshly grated Parmesan cheese (optional)

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.

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