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 Cooking Light

More From Cooking Light

Nutritional Information

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

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

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Bulgur Risotto with Roasted Garlic and Butternut Squash Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy