Bulgur Wheat Risotto

Bulgar Wheat Risotto

There are 2 things which every risotto needs a lot of attention and a good stock, once you have mastered the basic recipe you can let your imagination run wild and add
whatever ingredients you fancy. 

I like to mix things up, so instead of using the traditional risotto rice I have used bulgur wheat which has a subtle nutty flavour and works so well in this recipe.

I often make this for lunch and have it cold with a salad, however its best hot. Dave likes this with big fat sausages and crusty bread. 

Dave has given this dish a 3 Num-Nums rating –  For a mid week meal this is a good

 

 

Bulgur Wheat Risotto
Serves 4
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Prep Time
15 min
Cook Time
60 hr
Total Time
60 hr 15 min
Prep Time
15 min
Cook Time
60 hr
Total Time
60 hr 15 min
258 calories
38 g
15 g
6 g
12 g
3 g
383 g
1348 g
5 g
0 g
3 g
Nutrition Facts
Serving Size
383g
Servings
4
Amount Per Serving
Calories 258
Calories from Fat 52
% Daily Value *
Total Fat 6g
9%
Saturated Fat 3g
14%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 15mg
5%
Sodium 1348mg
56%
Total Carbohydrates 38g
13%
Dietary Fiber 8g
32%
Sugars 5g
Protein 12g
Vitamin A
69%
Vitamin C
11%
Calcium
17%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 tsbp olive oil
  2. 1 onion, finely diced
  3. 1 carrot, finely diced
  4. 1 celery, stick finely diced
  5. 1 garlic clove, minced
  6. 2 rashers of smoky bacon, diced
  7. 150g bulgur wheat
  8. 50g grated Parmesan
  9. 100ml white wine
  10. 1 litre vegetable stock
  11. Salt & pepper for taste
  12. Handful of fresh parsley, chopped
Instructions
  1. In a pan heat the oil and gently fry the onion,celery,carrot and garlic for 10 minutes or until soft, add the bacon and continue to cook for a further 5 minutes.
  2. Add the rice and stir fry for a few minutes then add the wine and let it absorb into the rice.
  3. Add a little of the stock and keep stirring as to avoid any sticking to the pan, keep adding stock until its all used up.
  4. Gently cook until the bulgur wheat has softened.
  5. Stir in the parmesan and chopped parsley, serve with crusty bread.
beta
calories
258
fat
6g
protein
12g
carbs
38g
more
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