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Bulgur Risotto With Peas And Asparagus - ...


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


Servings 6


Step 1

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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