SIMPLE BULGUR RISOTTO WITH SAUTÉED MUSHROOMS
Classic risotto calls for arborio rice, but I make it a habit to use dried bulgur as it cooks up into a nice creamy dish (like classic risotto) but delivers a much more powerful dose of fibre, protein, iron, B-vitamins and magnesium. All things we need. Add this to your list!
PREP TIME: 5-10 min
COOK TIME: 30 min
SERVES: 4 as a main, 6-8 as a starter or side
FOR THE RISOTTO
5-6 cups (1-1 ½ L) chicken or vegetable stock
2 Tbsp olive oil
1 yellow onion, diced (1 cup/120 g)
2 cloves garlic, finely minced
1 ½ cups (275g) bulgur
¾ cup (180 ml) dry white wine
Salt to taste
1 Tbsp (15 g) butter, softened to room temperature
1/3 cup (30 g) grated parmesan cheese, plus extra for garnishing
Handful of fresh, chopped basil to garnish
FOR THE MUSHROOMS
200 g brown mushrooms, cleaned and sliced
1 clove garlic, minced
2 Tbsp olive oil
Salt & pepper to taste
START THE RISOTTO
1) Pour your stock into a 2 QT or 2 L saucepan, bring it to a boil then reduce heat to low and keep it on a low simmer.
2) In a 3 QT 3 L pot, heat 2 Tbsp olive oil on medium heat. Add onions and cook for 5-7 minutes until soft, stirring frequently. Add garlic and cook for 30 seconds, stirring frequently.
3) Add bulgur and stir to coat, then pour in the wine and cook for 2-3 minutes, stirring frequently, until the liquid is mostly evaporated.
4) Reduce heat to medium-low and start adding the simmering stock ½ cup at a time, cooking until absorbed, stirring frequently. When the stock has nearly evaporated, add the next ½ cup and repeat.
START THE MUSHROOMS
5) Heat 2 Tbsp olive oil in a medium frying pan over medium-high heat and sauté mushrooms for 5 minutes, stirring frequently to get that browning process started. Reduce heat to medium and cook for another 10 minutes.
6) Add 1 clove diced garlic, season with salt and pepper and mix well. Season with salt and pepper and reduce heat to low to keep warm while the bulgur finishes cooking.
COMBINE AND FINISH
7) Keep adding stock to the bulgur until it is “al dente”, meaning soft but still has a bit of a bite.
8) Add the sautéed mushrooms to the bulgur and salt to taste.
9) Stir in 1 Tbsp butter, turn off the heat and stir in the cheese.
Spoon into shallow bowls and garnish with fresh basil and a bit more parmesan. Serve immediately.