By mixing the parmesean into the completed dish you get some of the creaminess of a risotto. This actually was very good, but I am not sure it is worth this time it takes, read my full review at http://www.dishoverdinner.com/2013/03/bulgur-risotto-with-roasted-garlic-and_1.html#!/2013/03/bulgur-risotto-with-roasted-garlic-and_1.html
Bulgur Risotto with Roasted Garlic and Butternut Squash
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Amount per serving
- Calories: 243
- Calories from fat: 24%
- Fat: 6.6g
- Saturated fat: 2.4g
- Monounsaturated fat: 3.2g
- Polyunsaturated fat: 0.6g
- Protein: 9.5g
- Carbohydrate: 36.7g
- Fiber: 8.9g
- Cholesterol: 8mg
- Iron: 1.7mg
- Sodium: 590mg
- Calcium: 198mg
- 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
- 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.
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