How To Make Bulgur and Mushroom Risotto
A hearty vegetarian dish made with bulgur and mushrooms cooked in a creamy risotto-style sauce.
Serves:
Ingredients
- 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
Instructions
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In a saucepan, bring the vegetable broth to a simmer.
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In a separate pot, heat the olive oil over medium heat.
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Add the onion and sauté for 2-3 minutes until translucent.
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Add the mushrooms and garlic and cook for another 3-4 minutes until the mushrooms are tender.
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Add the bulgur wheat to the pot and stir to coat with the onion and mushroom mixture.
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Add 1/2 cup of the simmering broth to the pot and stir until it has been absorbed.
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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).
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Stir in the grated Parmesan cheese and season with salt and pepper to taste.
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Serve hot, garnished with chopped parsley.
Nutrition
- 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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