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
I should have listened to the other review. This was not worth making. I really like bulgur but this turns out more like gooey pudding without any real flavor. This ended up being a waste of time and most of it will probably end up in the trash.
I tried this last night with a squash fresh from my mom's garden. Now I'm sad I wasted a good squash. The recipe is easy to follow, and you definitely get a risotto consistency from the bulgur, but I won't be making it again. It needs to be creamier and cheesier. Next time I'll go for the butternut bacon mac n cheese instead.