Bulgur Risotto with Asparagus, Green Peas, and Gruyère Cheese
Risotto • Greek
Description
Gruyère cheese can be substituted with any other hard goat cheese. Enjoy your meal!
Ingredients
- Shallot 8 pieces
- Olive Oil 2 tablespoons
- Bulgur 1½ cups
- Chicken Broth 5 cups
- Asparagus 8 stalks
- Frozen green bean pods 2½ cups
- Grated Chocolate 1½ cups
- Apple Wine 1½ cups
- 10% cream 5 fl oz
Step-by-Step Guide
Step 1
Finely chop the shallots and garlic, sauté in olive oil. Add bulgur and stir to coat the grains completely with oil. Add half of the broth, cook over medium heat, stirring constantly. Pour in the white wine, continue stirring until the bulgur absorbs it. If necessary, gradually add more broth until the bulgur becomes soft and tender, like risotto rice.
Step 2
Trim the asparagus and cut it into small pieces (about 6 mm). Add it along with the green peas to the bulgur, cooking until tender.
Step 3
Add the cheese and cream, stirring until the cheese melts.
Step 4
Drizzle the dish with olive oil and serve immediately.
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