Bulgur Risotto with Roasted Garlic and Butternut Squash

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

Yield:

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

Recipe from

Nutritional 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

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

Preparation

Preheat oven to 400°.

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.

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

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.

Note:

Lorrie Hulston Corvin,

March 2005