Hearty, earthy, and deeply comforting, this Creamy Bulgur Risotto with Porcini Mushrooms offers a delicious twist on traditional risotto. Instead of arborio rice, it uses bulgur wheat-a quick-cooking whole grain that brings a nutty flavor and a pleasantly chewy texture. Paired with rehydrated porcini mushrooms, this dish is rich in umami and perfect for cozy dinners, yet light enough for everyday meals.
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If you're looking for a new way to enjoy risotto-style comfort without the need for constant stirring or long cook times, this mushroom bulgur risotto is just what your dinner rotation needs. It's easy, budget-friendly, and can easily be made vegetarian or even vegan with a few simple swaps.
Check out also this Easy Creamy Mushroom Risotto or this Pappardelle ai Funghi (Wild Mushroom Pappardelle).
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🥄 What is Bulgur
Bulgur is a whole grain made from parboiled, cracked wheat, most commonly durum wheat. It's a staple in Middle Eastern and Mediterranean cuisines and is best known as the grain used in tabbouleh salad. Bulgur cooks quickly and has a nutty flavor with a light, chewy texture-making it an excellent substitute for rice, couscous, or other grains.
Bulgur can be found in different variaties of sizes. I bought the coarser grind called pilavlık bulgur, and it's just a tad smaller than rice.
Bulgur risotto can't turn out as creamy as classic risotto simply because Bulgur doesn't have as much starch as Risotto rice (Carnaroli or Arborio). But with the addition of a few tablespoons of cream it just came out creamy enough for me to love it.
🍄 How to use dried Porcini Mushrooms
In Italy Porcini mushrooms are really common. There is the perfect climate for them to grow in the many woods areas we have. In winter, when fresh Porcini aren't available, we use a lot of the dried ones. The texture is very different but they're still very flavorful.
If you cannot find fresh Porcini mushrooms, you should be able to find dried ones either in your supermarket or in an Italian Deli. To revive dried Porcini mushrooms, soak in very hot water for 10-15 minutes. They will be then soft enough to be chopped and cooked.
🔄 Substitutions
- Bulgur wheat → Try farro, barley, or even quinoa for a different texture.
- Porcini mushrooms → Substitute with dried shiitake or other wild mushrooms.
- Butter → Use olive oil or plant-based butter for a dairy-free version.
- Parmigiano Reggiano → Use Grana Padano, Pecorino, or nutritional yeast for a vegan alternative.
- White wine → Replace with a splash of lemon juice or skip entirely and use extra broth.
🍽 Variations
- Vegan version - Use olive oil and vegan cheese or nutritional yeast instead of dairy.
- Add greens - Stir in chopped spinach, kale, or arugula at the end for color and nutrients.
- Make it creamy - Add a splash of cream, mascarpone, or a plant-based alternative at the end for extra richness.
- Meaty twist - Add crispy pancetta, sausage, or shredded rotisserie chicken if you're not keeping it vegetarian.
🧊 Storage & Reheating
Fridge: Store in an airtight container for up to 3 days.
Freezer: Freeze in individual portions for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat on the stove with a splash of broth or water to loosen it up. Stir frequently until hot. You can also microwave in short bursts, stirring in between.
❓ FAQs
No, bulgur is a wheat product and contains gluten. Use quinoa or millet for a gluten-free version.
It's not necessary, but a quick rinse can help remove any dust or residue. Drain well before adding to the pan.
Yes! It reheats well and is perfect for meal prep. Just add a bit of broth when reheating to bring back the creamy texture.
Related Recipes you'll like
If you like this recipe, try also these other recipes with mushrooms:
- Porcini Mushroom Ravioli with Pumpkin sauce
- Pumpkin and Porcini mushroom Risotto
- White Lasagna with wild mushrooms and zucchini
If you tried this recipe, please take a moment to rate it and share your thoughts in the comments. Your feedback means a lot to me! ★★★★★
📖 RECIPE
Ingredients
Method
- Put the dried mushrooms in a bowl and cover with hot water. Set aside until they become soft, about 10-15 minutes.
- Drain the mushrooms from the water and squeeze them to remove the liquid in excess. Don't throw away the water.
- Heat the olive oil in a medium pot and add the halved garlic clove. Finely chop the mushrooms and add them in the pot together with the Bulgur.
- Stir with a wooden spoon and after a minute pour the white wine and let it evaporate completely.
- Now add half cup of hot stock to the Bulgur, stir frequently and when the liquid is completely absorbed, add half cup of the mushrooms water, then add more stock. Add more stock until the Bulgur is cooked (about 15 minutes).
- Turn off the heat and add the chopped parsley, a knob of butter, the cream and the Parmigiano cheese. Season with salt and black pepper if needed. Stir well and serve.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Notes
- Don't waste the porcini soaking liquid-strain and use it as part of the broth for a boost of flavor.
- Stir in cheese and butter at the end to keep the texture creamy.
- Bulgur absorbs liquid quickly, so have your broth warm and ready when cooking.
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