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Bulgur Risotto with Roasted Garlic and Butternut Squash

Bulgur Risotto with Roasted Garlic and Butternut Squash

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

Cooking Light MARCH 2005

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

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.

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
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Bulgur Risotto with Roasted Garlic and Butternut Squash recipe

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