Bulgur Risotto With Peas And Asparagus ... Recipe

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Servings: 6


Cost per serving $2.20 view details
  • 5 Tbsp. butter
  • 1 lrg onion minced
  • 3 x garlic cloves chopped
  • 1 1/2 c. bulgur
  • 4 c. chicken stock - (about) (or possibly canned low-salt chicken broth)
  • 1 lb asparagus trimmed, and cut into 3/4" pcs
  • 1 1/2 c. frzn peas unthawed
  • 3/4 c. freshly-grated Parmesan cheese - (abt 1 1/2 ounce)
  • 1/4 c. whipping cream
  • 2 Tbsp. minced fresh tarragon Additional freshly-grated Parmesan cheese (optional)


  1. Heat 4 Tbsp. butter in heavy large saucepan over medium heat. Add in onion and garlic; saute/fry till light golden brown, about 5 min. Fold in bulgur. Add in 1/2 c. stock and cook till absorbed, stirring often, about 5 min. Add in 1/2 c. stock 2 more times, simmering after each addition and stirring often till liquid is absorbed.
  2. Fold in asparagus. Continue adding stock 1/2 c. at a time till bulgur is just tender and mix is creamy, simmering after each addition and stirring often till stock is absorbed, about 20 min. Add in peas and cook 3 min longer. Stir in 3/4 c. Parmesan, cream, tarragon and remaining 1 Tbsp. butter. Serve, passing additional grated Parmesan, if you like.
  3. This recipe yields 6 servings as a first-course.
  4. Comments: At the restaurant, this is made with spelt, a chewy grain which requires much longer cooking than does the more readily available bulgur called for here.
  5. Description: "(Risotto De Bulgour Aux Pois At Asperges)"


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Nutrition Facts

Amount Per Serving %DV
Serving Size 274g
Recipe makes 6 servings
Calories 254  
Calories from Fat 107 42%
Total Fat 12.19g 15%
Saturated Fat 7.4g 30%
Trans Fat 0.0g  
Cholesterol 32mg 11%
Sodium 328mg 14%
Potassium 413mg 12%
Total Carbs 31.72g 8%
Dietary Fiber 8.3g 28%
Sugars 1.88g 1%
Protein 7.43g 12%
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