Creamy Bulgur Risotto with Porcini mushrooms
It looks like a risotto but it's made with Bulgur. It's creamy and flavorful thanks to the amazing Porcini mushrooms.
Servings: 2 people
Calories: 419kcal
Ingredients
- ¾ cup Bulgur
- 1 Garlic clove
- ¾ oz Dried Porcini mushrooms - or 100g (3 ½ oz) of Fresh mushrooms
- 1 ½ cup Vegetable Stock
- 4 tablespoon Heavy Cream
- ¼ cup White Wine
- 2 tablespoon Parmigiano cheese grated
- Olive oil
- 1 tablespoon Butter
- Parsley
- Black Pepper
Instructions
- 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.
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.
Nutrition
Calories: 419kcal | Carbohydrates: 52g | Protein: 10g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 60mg | Fiber: 11g
