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Bulgur Risotto With Peas And Asparagus

recipe at a glance
ready in: 30-60 minutes
serves/makes:   6
  

recipe id: 61797
cook method: stovetop

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ingredients

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

directions

Melt 4 tablespoons butter in heavy large saucepan over medium heat. Add onion and garlic; saute 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.

added by

ladya

nutrition

345 calories, 17 grams fat, 37 grams carbohydrates, 12 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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