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Bulgur Risotto with Roasted Garlic and Butternut Squash

Yield 6 servings (serving size: 1 cup risotto and 2 tablespoons cheese)
Slightly chewy bulgur contrasts beautifully with the tender roasted squash and garlic.

Ingredients

  • 3 cups (3/4-inch) cubed peeled butternut squash (about 1 1/4 pounds)
  • 8 garlic cloves, unpeeled
  • 4 teaspoons olive oil, divided
  • 5 cups water
  • 1 teaspoon salt
  • 1 1/2 cups uncooked bulgur
  • 1/2 cup dry white wine
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon chopped fresh sage
  • 3/4 cup (3 ounces) grated Parmigiano-Reggiano cheese

Nutrition Information

  • calories 243
  • caloriesfromfat 24 %
  • fat 6.6 g
  • satfat 2.4 g
  • monofat 3.2 g
  • polyfat 0.6 g
  • protein 9.5 g
  • carbohydrate 36.7 g
  • fiber 8.9 g
  • cholesterol 8 mg
  • iron 1.7 mg
  • sodium 590 mg
  • calcium 198 mg

How to Make It

  1. Preheat oven to 400°.

  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.

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

  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.