Yield
6 servings (serving size: 1 cup risotto and 2 tablespoons cheese)

Slightly chewy bulgur contrasts beautifully with the tender roasted squash and garlic.

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Combine squash and garlic in a shallow roasting pan. Drizzle with 2 teaspoons oil, tossing gently to coat. Bake at 400° for 20 minutes or until squash is tender, stirring once. Let cool 10 minutes. Peel garlic; chop. Discard skins.

Step 3

Combine water and salt in a medium saucepan, and bring to a simmer (do not boil). Keep warm over low heat.

Step 4

Heat 2 teaspoons oil in a medium sauté pan over medium heat. Add bulgur; cook 2 minutes, stirring constantly. Add wine; cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Add warm salted water, 1/2 cup at a time, stirring frequently until each portion of warm salted water is absorbed before adding the next (about 27 minutes total). Stir in squash and garlic; cook 3 minutes or until thoroughly heated. Remove from heat; stir in parsley and sage. Sprinkle each serving with cheese.

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