Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
Bulgur Risotto With Peas And Asparagus
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- #61797
Cook up a casual and creamy bulgur risotto that mixes summer veggies, buttery richness, and Parmesan, creating an easy-to-make option that's full of flavor.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
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 data
345 calories, 17 grams fat, 37 grams carbohydrates, 12 grams protein per serving.
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
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