Rating: 2.5 stars
3 Ratings
  • 1 star values: 1
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0

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

Lorrie Hulston Corvin
Recipe by Cooking Light March 2005

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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.

Nutrition Facts

243 calories; calories from fat 24%; fat 6.6g; saturated fat 2.4g; mono fat 3.2g; poly fat 0.6g; protein 9.5g; carbohydrates 36.7g; fiber 8.9g; cholesterol 8mg; iron 1.7mg; sodium 590mg; calcium 198mg.
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