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Full Online Book HomeLearning KitchenVegetarian - Risotto Bulghur With Asparagus And Porcini
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Vegetarian - Risotto Bulghur With Asparagus And Porcini Post by :Pauline Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2643

Click below to download : Vegetarian - Risotto Bulghur With Asparagus And Porcini (Format : PDF)

Vegetarian - Risotto Bulghur With Asparagus And Porcini

5 tbsp. butter, divided use
1 large onion -- chopped
3 cloves garlic -- minced
1 1/2 cups bulghur wheat
4 cups vegetable stock -- or canned broth
1 lb. asparagus -- trim/cut in 3/4" pc
1/2 oz. dried porcini mushrooms -- rehydrated in water
3/4 cup Parmesan cheese -- freshly grated
1 tsp. cornstarch dissolved in 1 Tbsp water
2 tbsp. fresh tarragon -- chopped
Add'l Parmesan Cheese -- freshly grated


Melt 4 tbsp. butter in heavy large saucepan over medium heat.Add onion and garlic; saute until light golden, about 5 minutes.

Mix in bulghur. Add 1/2 cup stock and cook until absorbed, stirring often, about 5 minutes. Add 1/2 cup stock 2 more times, simmering after each addition and stirring until absorbed.

Mix in asparagus. Continue adding stock 1/2 cup at a time until bulghur is tender and mixtureis creamy, simmering after each addition and stirring often until stock isabsorbed, about 20 minutes.

Add mushrooms and cook 3 minutes longer. Stir in 3/4 cup Parmesan, cornstarch slurry, tarragon and remaining 1 tbsp. butter.

Serve, passing additional grated parmesan, if desired.
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