Bulgur Risotto with Roasted Garlic and Butternut Squash

Name: Bulgur Risotto with Roasted Garlic and Butternut Squash
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 ½ cups uncooked bulgur; ½ cup dry white wine; 1 tablespoon chopped fresh parsley; 1 teaspoon chopped fresh sage; ¾ cup (3 ounces) grated Parmigiano-Reggiano cheese

3 Ratings
3 Reviews

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

By Lorrie Hulston Corvin

Recipe by Cooking Light March 2005

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Yield:

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

Nutrition Info

Directions

Step 1
Preheat oven to 400°.

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Step 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.
Step 3
Combine water and salt in a medium saucepan, and bring to a simmer (do not boil). Keep warm over low heat.
Step 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.

Nutrition Facts

Per Serving:

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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ChefAmandaLynn

03/01/2013

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

Katie34

12/13/2011

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.

bnobsOMG

09/29/2011

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.

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Bulgur Risotto with Roasted Garlic and Butternut Squash

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Recipe Summary test

Ingredients

Directions

Nutrition Facts

Reviews (3)

All Reviews for Bulgur Risotto with Roasted Garlic and Butternut Squash

Account

Bulgur Risotto with Roasted Garlic and Butternut Squash

Gallery

Recipe Summary test

Ingredients

Directions

Nutrition Facts

Reviews (3)

All Reviews for Bulgur Risotto with Roasted Garlic and Butternut Squash