Bulgur and Mushroom Risotto Recipe

Bulgur and Mushroom Risotto Recipe

Photos of Bulgur and Mushroom Risotto Recipe

How To Make Bulgur and Mushroom Risotto

A hearty vegetarian dish made with bulgur and mushrooms cooked in a creamy risotto-style sauce.

Preparation: 10 minutes
Cooking: 30 minutes
Total: 40 minutes



  • 1 cup bulgur wheat
  • 4 cups vegetable broth
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 8 oz mushrooms, sliced
  • 2 cloves garlic, minced
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper, to taste
  • Chopped parsley, for garnish


  1. In a saucepan, bring the vegetable broth to a simmer.

  2. In a separate pot, heat the olive oil over medium heat.

  3. Add the onion and sauté for 2-3 minutes until translucent.

  4. Add the mushrooms and garlic and cook for another 3-4 minutes until the mushrooms are tender.

  5. Add the bulgur wheat to the pot and stir to coat with the onion and mushroom mixture.

  6. Add 1/2 cup of the simmering broth to the pot and stir until it has been absorbed.

  7. Continue adding the broth in 1/2 cup increments, stirring frequently, until the bulgur has become tender and the broth has been absorbed (about 20-25 minutes).

  8. Stir in the grated Parmesan cheese and season with salt and pepper to taste.

  9. Serve hot, garnished with chopped parsley.


  • Calories : 288kcal
  • Total Fat : 11g
  • Saturated Fat : 3g
  • Cholesterol : 11mg
  • Sodium : 1255mg
  • Total Carbohydrates : 36g
  • Dietary Fiber : 9g
  • Sugar : 5g
  • Protein : 12g
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