Bulgur Risotto With Asparagus And Mushrooms Recipes

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ASPARAGUS-WILD MUSHROOM RISOTTO WITH PARMESAN



Asparagus-Wild Mushroom Risotto with Parmesan image

Provided by Robin Miller : Food Network

Categories     appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 11

2 teaspoons olive oil
2 shallots, chopped
2 cloves garlic, minced (or 2 teaspoons pre-minced garlic)
8 cups sliced wild mushrooms (any combination of shiitake, cremini, oyster, etc).
1 teaspoon dried thyme
2 cups cooked Arborio rice
1 cup reduced-sodium beef broth
2 cups chopped fresh or frozen asparagus spears (1-inch pieces)
1/2 cup grated Parmesan
2 tablespoons chopped fresh parsley leaves
Salt and ground black pepper

Steps:

  • Heat oil in a large stock pot over medium heat. Add shallots and garlic and cook 1 minute. Add mushrooms and saute 5 minutes, until tender and releasing juice. Add thyme and cook 1 minute, until fragrant. Using a slotted spoon, remove 1 cup of sauteed mushrooms and reserve for Wild Mushroom Turnovers with Romano Cheese.
  • To the mushrooms in the pot, add rice and broth and asparagus and bring to a simmer. Simmer 5 minutes, Stir in Parmesan and chopped parsley. Season, to taste, with salt and black pepper. Ladle risotto into bowls and serve hot.
  • Serving suggestions: Toss cherry tomatoes with bottled Caesar dressing and serve alongside risotto.

BULGUR RISOTTO WITH ASPARAGUS AND MUSHROOMS



Bulgur Risotto With Asparagus and Mushrooms image

This is a modified (healthier) version of a risotto recipe I found in Bon Apetit Magazine. My boyfriend says it tastes like something from a nice restaurant down the street. I'm posting it here for safe keeping

Provided by Punahouteach

Categories     Grains

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

2 tablespoons butter
1 large onion, chopped
3 garlic cloves, minced
1 1/2 cups bulgur
3 cups fat-free chicken broth
1/2 cup white wine
1/2 lb asparagus, trimmed, cut into 3/4-inch pieces
1 cup baby portabella mushrooms
3/4 cup parmesan cheese (about 1 1/2 ounces, freshly grated if possible)
1/4 cup 2% low-fat milk
2 tablespoons fresh tarragon, chopped
salt and pepper

Steps:

  • Melt the butter in heavy large saucepan over medium heat. Add onion and garlic; sauté until tender, about 5 minutes.
  • Mix in bulgur and 1/2 cup broth and cook until absorbed, stirring often, about 5 minutes. Add 1/2 cup broth and a 1/2 cup wine, simmering after each addition and stirring often until liquid is absorbed.
  • Mix in asparagus and mushrooms. Continue adding broth 1/2 cup at a time until bulgur is just tender and mixture is creamy, simmering after each addition and stirring often until broth is absorbed, about 20 minutes.
  • Stir in most of the Parmesan, milk and tarragon.
  • sprinkle individual servings with remaining parmesean.

WILD MUSHROOM AND ASPARAGUS RISOTTO



Wild Mushroom and Asparagus Risotto image

Provided by Alton Brown

Categories     side-dish

Number Of Ingredients 11

6 cups chicken broth
1 cup dry white wine
2 tablespoons unsalted butter
1 cup finely chopped onion
Kosher salt and freshly ground black pepper
2 cups Arborio rice
5 ounces wild mushrooms, cooked and coarsely chopped, approximately 3/4 cup
7 ounces asparagus, cooked and cut into 1-inch pieces, approximately 1 1/2 cups
2 ounces grated Parmesan, approximately 1/2 cup
1 teaspoon grated lemon zest
1/2 teaspoon freshly grated nutmeg

Steps:

  • In an electric kettle or medium saucepan with a lid, combine chicken broth and white wine and heat just to simmering. Keep warm.
  • In a large 3 to 4-quart heavy saucepan over medium heat, melt the butter. Add the onions and a pinch of salt and sweat until translucent, about 5 minutes. Add the rice and stir. Cook for 3 to 5 minutes or until the grains are translucent around the edges. Be careful not to allow the grains or the onions to brown.
  • Reduce the heat to low. Add enough of the wine and chicken stock just to cover the top of the rice. Stir or move the pan often, until the liquid is completely absorbed into rice. Once absorbed, add another amount of liquid just to cover the rice and continue stirring or moving as before. There should be just enough liquid left to repeat 1 more time. It should take approximately 35 to 40 minutes for all of the liquid to be absorbed. After the last addition of liquid has been mostly absorbed, add the mushrooms and asparagus and stir until risotto is creamy and asparagus is heated through. Remove from the heat and stir in the Parmesan, lemon zest, and nutmeg. Taste and season, to taste, with salt and freshly ground black pepper.
  • *Cook's Note: If fresh wild mushrooms are not available, reconstituted dried mushrooms can be used instead. Place 2 ounces of dried mushrooms into a bowl and cover with warm water. Allow to sit for about 30 minutes or until all the mushrooms are soft and pliable.

MUSHROOM AND ASPARAGUS RISOTTO RECIPE



Mushroom and Asparagus Risotto Recipe image

Turning a classic mushroom risotto into a mushroom and asparagus risotto is as easy as it sounds: just add asparagus. The only key is to add that asparagus right at the end for the best flavor and texture.

Provided by J. Kenji López-Alt

Categories     Mains

Time 1h5m

Yield 6

Number Of Ingredients 17

1 quart homemade or store-bought low-sodium chicken stock (1 liter)
1 ounce (30g) dried porcini or morel mushrooms (optional)
1 1/2 cups (about 300g) risotto rice, such as arborio or vialone nano
1 1/2 pounds (700g) mixed mushrooms, such as shiitake, cremini, oyster, and chanterelle, trimmed and thinly sliced
4 tablespoons (60ml) extra-virgin olive oil
4 tablespoons (50g) unsalted butter
Kosher salt and freshly ground black pepper
1 medium yellow onion, finely chopped (about 6 ounces; 170g)
2 medium cloves garlic, finely minced
2 teaspoons (10ml) soy sauce
1 tablespoon (15ml) light miso paste
3/4 cup (175ml) dry white wine
1 pound trimmed asparagus, cut into 1-inch pieces (450g)
1/4 cup (60ml) heavy cream (optional; see note)
1 ounce (30g) finely grated Parmigiano-Reggiano cheese, plus more for serving
2 tablespoons minced fresh parsley leaves (about 8g)
2 tablespoons minced fresh tarragon leaves (about 8g)

Steps:

  • Place the chicken stock and dried mushrooms (if using) in a microwave-safe container and microwave on high power until simmering, about 5 minutes. Remove from microwave. Using a slotted spoon, transfer rehydrated mushrooms to a cutting board and roughly chop.
  • Add rice to chicken stock and stir with a wooden spoon to release starch. Strain through a fine-mesh strainer set over a 2-quart liquid cup measure or large bowl. Allow to drain well, shaking rice of excess liquid.
  • Heat oil and butter in a heavy 12-inch sauté pan over medium-high heat swirling, until foaming subsides. Add fresh mushrooms, season with salt and pepper, and cook, stirring occasionally, until excess moisture has evaporated and mushrooms are well browned, about 8 minutes.
  • Add onion, garlic, and chopped rehydrated mushrooms (if using) and cook, stirring frequently, until onions are softened and aromatic, about 4 minutes. Add rice and cook, stirring, until rice is evenly coated in oil and toasted but not browned, 3 to 4 minutes. (Rice grains should start to look like tiny ice cubes: translucent around the edges and cloudy in the center.) Stir in soy sauce and miso paste until evenly incorporated.
  • Add wine and cook, stirring, until raw alcohol smell has cooked off and wine has almost fully evaporated, about 2 minutes.
  • Give reserved stock a good stir and pour all but 1 cup over rice. Add a large pinch of salt, increase heat to high, and bring to a simmer. Stir rice once, making sure no stray grains are clinging to the side of the pan above the liquid. Cover and reduce heat to lowest possible setting.
  • Cook rice for 10 minutes undisturbed. Stir once, shake pan gently to redistribute rice, cover, and continue cooking until liquid is mostly absorbed and rice is tender with just a faint bite, about 5 minutes longer.

Nutrition Facts : Calories 344 kcal, Carbohydrate 30 g, Cholesterol 24 mg, Fiber 3 g, Protein 11 g, SaturatedFat 7 g, Sodium 943 mg, Sugar 5 g, Fat 19 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g

BULGUR "RISOTTO" WITH SPINACH AND BACON



Bulgur

Who knew bulgur could be such a great substitute for rice in risotto? And without all that stirring. No, bulgur won't replace Arborio rice anytime soon-but you'll be surprised at how good it can be.

Time 35m

Yield Makes 2 or 3 (main course) servings

Number Of Ingredients 9

1 medium onion, chopped
1 tablespoon olive oil
1 teaspoon minced garlic
1 cup coarse (No. 3) bulgur
2 cups chicken broth
1 3/4 cups water
1/4 pound sliced bacon, chopped
6 cups baby spinach (4 ounces), trimmed
1/3 cup freshly grated parmesan

Steps:

  • Cook onion in oil in a 2-quart heavy saucepan over moderate heat, stirring, until softened. Add garlic and cook, stirring, 30 seconds.
  • Add bulgur, broth, and water and bring to a boil. Reduce heat and simmer, covered, until bulgur is tender and creamy (like risotto), about 20 minutes.
  • While bulgur is simmering, cook bacon in a skillet over moderate heat, stirring, until crisp, then drain on paper towels.
  • Stir spinach into bulgur until wilted, then stir in parmesan, half of bacon, and salt and pepper to taste.
  • Serve "risotto" sprinkled with remaining bacon.

MUSHROOM AND ASPARAGUS RISOTTO



Mushroom and Asparagus Risotto image

This recipe for mushroom and asparagus risotto is courtesy of Martha's personal chef, Pierre Schaedelin.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 11

1 pound assorted mushrooms, such as oyster and cremini, cleaned
1 ounce dried porcini mushrooms
1 bunch asparagus, trimmed
1/2 cup plus 1 tablespoon olive oil, plus more for serving
1 large clove garlic, finely chopped
1 onion, finely chopped
2 cups Arborio rice
1 cup dry white wine
Coarse salt and freshly ground black pepper
6 tablespoons unsalted butter
1 cup freshly grated parmesan cheese

Steps:

  • Remove stems from mushrooms; set aside. Cut mushrooms into 1/2-inch pieces. Set aside two-thirds of the mushrooms and coarsely chop the remaining mushrooms; set aside. Place porcini mushrooms, mushroom stems, and 6 cups water in a medium saucepan. Cover and bring to a boil over high heat. Let boil for 2 minutes; immediately remove from heat and let stand 15 to 20 minutes. Strain mixture through a fine mesh sieve into another medium saucepan; discard solids. Place mushroom stock over low heat and keep covered until ready to use.
  • Cut 2 inches from the top of asparagus; set aside. Cut remaining portion of the asparagus crosswise into 1/4-inch pieces. Bring a small saucepan of salted water to a boil; prepare an ice-water bath. Place asparagus tips in boiling water and cook until tender-crisp, about 2 minutes; drain and immediately transfer to ice-water bath to cool. Drain and set aside. Repeat process with 1/4-inch asparagus pieces.
  • Heat 3 tablespoons olive oil in a medium saucepan over low heat. Add garlic and onion, and cook, stirring occasionally, until translucent, about 2 minutes.
  • Add rice and stir to coat. Add wine and increase heat to medium-high; season with 2 teaspoons salt. Let cook, stirring, until liquid is almost evaporated, about 2 minutes. Add 1/2 cup of the warm mushroom stock and cook, stirring constantly, until liquid is almost evaporated, about 2 minutes. Repeat this process 2 more times.
  • Add reserved coarsely chopped mushrooms and season with 1 teaspoon pepper. Continue adding mushroom stock, 1/2 cup at a time, and cook, stirring, until liquid has almost evaporated, about every 2 minutes, until rice is al dente, 20 to 30 minutes total.
  • Meanwhile, in a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add remaining two-thirds of the mushrooms and cook, stirring, until golden brown, about 2 minutes; season with salt and pepper. Add asparagus tips and cook until lightly browned, about 1 minute more. Remove from heat and set aside.
  • Add 1/4-inch pieces of asparagus to risotto and cook, stirring, for 1 minute. Remove risotto from heat and add remaining 1/4 cup olive oil to risotto, along with butter and cheese. Stir until butter has melted and mixture is well combined. Season with salt and pepper.
  • Divide risotto evenly among 4 serving plates. Top with sauteed mushrooms and asparagus tips. Drizzle with olive and serve immediately.

BULGUR RISOTTO WITH PEAS AND ASPARAGUS



Bulgur Risotto with Peas and Asparagus image

Categories     Vegetable     Appetizer     High Fiber     Asparagus     Pea     Spring     Summer     Healthy     Bulgur     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 6 as a first-course

Number Of Ingredients 11

5 tablespoons butter
1 large onion, chopped
3 garlic cloves, minced
1 1/2 cups bulgur
4 cups (about) chicken stock or canned low-salt chicken broth
1 pound asparagus, trimmed, cut into 3/4-inch pieces
1 1/2 cups frozen peas (unthawed)
3/4 cup freshly grated Parmesan cheese (about 1 1/2 ounces)
1/4 cup whipping cream
2 tablespoons chopped fresh tarragon
Additional freshly grated Parmesan cheese (optional)

Steps:

  • Melt 4 tablespoons butter in heavy large saucepan over medium heat. Add onion and garlic; sauté until light golden, about 5 minutes. Mix in bulgur. 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 often until liquid is absorbed. Mix in asparagus. Continue adding stock 1/2 cup at a time until bulgur is just tender and mixture is creamy, simmering after each addition and stirring often until stock is absorbed, about 20 minutes. Add peas and cook 3 minutes longer. Stir in 3/4 cup Parmesan, cream, tarragon and remaining 1 tablespoon butter. Serve, passing additional grated Parmesan, if desired.

RISOTTO WITH ASPARAGUS



Risotto With Asparagus image

Provided by Moira Hodgson

Categories     dinner, side dish

Time 35m

Yield 6 servings

Number Of Ingredients 10

1 pound fresh asparagus
2 shallots, minced
1 red pepper, seeded and chopped
3 tablespoons unsalted butter
1 tablespoon vegetable oil
2 cups raw Italian arborio rice
1 to 1 1/2 quarts hot chicken stock
Coarse salt and freshly ground pepper to taste
1/4 cup freshly grated Parmesan cheese
2 tablespoons chopped chives

Steps:

  • Trim the asparagus and steam until al dente. Cool and cut into three-quarter-inch pieces.
  • In a large heavy skillet or casserole, saute the shallots with the peppers in butter and oil until the shallots are translucent. Add the rice and cook, stirring, so that it is thoroughly coated. Add the asparagus, saute for a minute. Add a cupful of hot stock and cook, stirring continually, until the rice has absorbed the liquid.
  • Add salt and pepper to taste and half a cup of broth. Continue stirring so that the rice does not stick to the bottom of the pan, and add more broth, half a cup at a time, until the rice is cooked. It is done when it is al dente.
  • Stir in the cheese, correct seasoning, sprinkle with chives and serve.

Nutrition Facts : @context http, Calories 439, UnsaturatedFat 6 grams, Carbohydrate 68 grams, Fat 12 grams, Fiber 5 grams, Protein 14 grams, SaturatedFat 5 grams, Sodium 926 milligrams, Sugar 7 grams, TransFat 0 grams

ASPARAGUS AND MOREL RISOTTO



Asparagus and Morel Risotto image

Morel mushrooms and asparagus are both in season during the spring and complement one another perfectly. A risotto is the perfect way to enjoy these two flavorful ingredients together.

Provided by chefdaniel

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 41m

Yield 4

Number Of Ingredients 13

3 ½ cups chicken stock
¼ cup olive oil, or more to taste, divided
¼ cup unsalted butter, divided
½ pound asparagus, cut into 1-inch pieces on the bias
⅓ pound fresh morel mushrooms, halved
1 shallot, minced
1 cup Arborio rice
¼ cup dry white wine
1 teaspoon fresh thyme leaves
⅓ cup freshly grated Parmigiano-Reggiano cheese, or to taste
1 tablespoon finely chopped fresh parsley
salt and ground black pepper to taste
1 ½ tablespoons high-quality balsamic vinegar

Steps:

  • Place chicken stock in a small saucepan over medium heat; bring to a simmer.
  • Heat 2 tablespoons olive oil and 1 tablespoon butter in a large saucepan over medium-high heat until butter starts to bubble. Add asparagus and morel mushrooms; saute until tender, about 4 minutes. Transfer to a plate with any accumulated juices.
  • Heat remaining 2 tablespoons olive oil and 1 tablespoon butter in the same saucepan. Add shallot; cook and stir until softened, about 1 minute. Stir in arborio rice and cook until it starts to toast, about 1 minute. Pour in wine and cook until evaporated. Stir in thyme.
  • Pour 1/4 cup of the simmering stock over the rice. Cook, stirring constantly, until stock is absorbed. Repeat with remaining stock until rice is tender yet firm to the bite, about 12 minutes. Stir in asparagus and mushrooms with their juices and continue until flavors combine, about 3 minutes more.
  • Remove rice from the heat. Stir in remaining 2 tablespoons butter, Parmigiano-Reggiano cheese, and parsley. Season with salt and black pepper. Garnish with balsamic vinegar and additional olive oil before serving.

Nutrition Facts : Calories 508 calories, Carbohydrate 54.3 g, Cholesterol 37 mg, Fat 27.6 g, Fiber 2.4 g, Protein 9.5 g, SaturatedFat 10.5 g, Sodium 747.8 mg, Sugar 3.4 g

RISOTTO WITH ASPARAGUS AND MORELS



Risotto With Asparagus And Morels image

Provided by Moira Hodgson

Categories     dinner, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

2 ounces dried morels, soaked for 30 minutes in warm water
6 ounces fresh morels
2 shallots, minced
3 tablespoons unsalted butter
About 5 cups hot chicken stock
1 tablespoon olive oil
1 1/2 cups Arborio rice
Coarse salt and freshly ground pepper to taste
1/2 cup dry white wine
8 asparagus spears, sliced on the bias into one-inch pieces
1/2 cup freshly grated Parmesan cheese
1 tablespoon parsley, chopped

Steps:

  • Scoop the dried morels up from their soaking liquid and squeeze them, letting them drain back into the bowl. Follow by straining the soaking liquid through several layers of cheesecloth and then rinse the morels under running water before slicing them.
  • Prepare the fresh morels. Rinse the morels quickly under cold running water and dry them with paper towels. Slice the tops and stems. In a small skillet, soften the shallots in one tablespoon of the butter over moderate heat. Add all the mushrooms and the strained soaking liquid, cover and cook gently for five minutes. Meanwhile, bring the chicken stock to a slow simmer.
  • Heat one tablespoon butter and the olive oil in a large, heavy skillet and add the rice. Cook, stirring, until the grains are coated with the butter. Add a cup of the hot stock and cook, stirring frequently, until the rice has absorbed the liquid. Add the mushrooms and season them with salt and pepper to taste, and add the white wine.
  • When the liquid has evaporated, add the asparagus, reserving the tips in another one-half cup of the stock. Continue adding the stock, one-half cup at a time as the rice absorbs the liquid, stirring continuously. Add the asparagus tips after the rice has cooked for about 12 minutes, and continue adding the broth, one-half cup at a time, stirring frequently. Continue adding liquid and stirring until the rice is creamy and tender, but just slightly al dente. Correct seasoning, stir in the Parmesan cheese and the remaining butter and sprinkle with parsley.

Nutrition Facts : @context http, Calories 606, UnsaturatedFat 9 grams, Carbohydrate 80 grams, Fat 20 grams, Fiber 5 grams, Protein 20 grams, SaturatedFat 9 grams, Sodium 1226 milligrams, Sugar 8 grams, TransFat 0 grams

ASPARAGUS AND MUSHROOM RISOTTO



Asparagus and Mushroom Risotto image

Make and share this Asparagus and Mushroom Risotto recipe from Food.com.

Provided by Mary Jenny

Categories     Vegetable

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 10

1/4 cup oil (canola and vegetable Mazola oil blend)
1 cup diced onion
2 fresh garlic cloves, minced
1/2 cup dry white wine
2 cups arborio rice
6 cups chicken broth
fresh asparagus, trimmed and cut into 3 cm pieces
250 g small portabella mushrooms, sliced
3/4 cup parmesan cheese, shredded
salt and pepper, to taste

Steps:

  • Heat 1/4 cup oil in a large sauce pan over medium heat. Add onion and garlic; cook for 3 to 4 minutes until softened.
  • Increase heat to high, add white wine and cook until almost dry; about 3 to 4 minutes. Add rice and stir until completely coated with oil and cook for 2 minutes.
  • Add 1 cup of chicken broth, stirring constantly until most of the liquid is absorbed by the rice.
  • Gradually stir in remaining broth 1 cup at a time; cooking and stirring until liquid is absorbed before adding the next cup.
  • Heat 3 tablespoons oil in a large nonstick skillet. Add asparagus and sauté for 1 minute then stir in mushrooms. Cook for 2 to 3 minutes, or until mushrooms just begin to sweat.
  • Remove from heat and set aside until risotto is nearly finished cooking.
  • Risotto is ready after the last cup of broth has been stirred in and rice has thickened.
  • Remove from heat and stir in asparagus, mushrooms and parmesan cheese. Season with salt and pepper; top with additional shaved parmesan, if desired, and serve immediately.

Nutrition Facts : Calories 449.3, Fat 14.6, SaturatedFat 3.9, Cholesterol 11, Sodium 944.4, Carbohydrate 59.1, Fiber 2.9, Sugar 3.2, Protein 15.3

ASPARAGUS AND MUSHROOM RICE MEDLEY



Asparagus and Mushroom Rice Medley image

With tons of veggies and flavorful rice, this simple dish has all your sides covered. Hearty and filling, this, paired with chicken or the pork chops here, is the only side you'll need. Vary the basil depending on how sweet you like your meals. Pat Habiger - Spearville, Kansas

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 2 servings.

Number Of Ingredients 11

3/4 cup chicken broth
1/3 cup uncooked long grain rice
3 tablespoons finely chopped onion
4-1/2 teaspoons butter
2/3 cup sliced fresh mushrooms
1/3 cup julienned zucchini
1/3 cup julienned carrot
2/3 cup cut fresh asparagus (1-inch pieces)
1/8 to 1/4 teaspoon dried basil
1/3 cup grated Parmesan cheese
Dash pepper

Steps:

  • Pour broth into a small saucepan; bring to a boil. Add rice. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. , Meanwhile, in a large skillet, saute onion in butter for 4-5 minutes or until crisp-tender. Add the mushrooms, zucchini and carrot; saute 3-5 minutes longer or until vegetables are crisp-tender. Add asparagus and basil; cook, uncovered, over medium-low heat for 5-7 minutes or until asparagus is crisp-tender. , In a small serving bowl, combine the rice, asparagus mixture, cheese and pepper.

Nutrition Facts : Calories 286 calories, Fat 13g fat (8g saturated fat), Cholesterol 36mg cholesterol, Sodium 652mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 3g fiber), Protein 10g protein.

BULGUR RISOTTO WITH PEAS AND ASPARAGUS - ... RECIPE



Bulgur Risotto With Peas And Asparagus - ... Recipe image

Provided by á-170456

Number Of Ingredients 11

5 tablespoons butter
1 large onion chopped
3 garlic cloves minced
1 1/2 cups bulgur
4 cups chicken stock - (about) (or canned low-salt chicken broth)
1 pound asparagus trimmed, and cut into 3/4" pieces
1 1/2 cups frozen peas unthawed
3/4 cup freshly-grated Parmesan cheese - (abt 1 1/2 oz)
1/4 cup whipping cream
2 tablespoons chopped fresh tarragon
Additional freshly-grated Parmesan cheese (optional)

Steps:

  • Melt 4 tablespoons butter in heavy large saucepan over medium heat. Add onion and garlic; sauté until light golden, about 5 minutes. Mix in bulgur. 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 often until liquid is absorbed. Mix in asparagus. Continue adding stock 1/2 cup at a time until bulgur is just tender and mixture is creamy, simmering after each addition and stirring often until stock is absorbed, about 20 minutes. Add peas and cook 3 minutes longer. Stir in 3/4 cup Parmesan, cream, tarragon and remaining 1 tablespoon butter. Serve, passing additional grated Parmesan, if desired. This recipe yields 6 servings as a first-course.

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SIMPLE BULGUR RISOTTO | GRAINS AND PULSE RECIPE | LIVING LEKKER
1) Pour your stock into a 2 QT or 2 L saucepan, bring it to a boil then reduce heat to low and keep it on a low simmer. 2) In a 3 QT 3 L pot, heat 2 Tbsp olive oil on medium heat. Add onions and cook for 5-7 minutes until soft, stirring frequently. Add garlic and cook for 30 seconds, stirring frequently. 3) Add bulgur and stir to coat, then ...
From livinglekker.com


CREAMY BULGUR RISOTTO WITH PORCINI MUSHROOMS - COOKING MY …
2015-11-24 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.
From cookingmydreams.com


ASPARAGUS AND MUSHROOM RISOTTO | RECIPES | STLTODAY.COM
3. Pour the oil into a large, wide pot over medium heat. Once the oil shimmers, add the shallots, garlic and thyme; cook, stirring, until the vegetables start to soften, 2 minutes.
From stltoday.com


6 ASPARAGUS RISOTTO RECIPES FIT FOR FANCY DINNERS | ALLRECIPES
Our 22 Best Ever Summer Side Dishes Summertime calls for classic potluck recipes, portable foods, and dining al fresco. Want to dig into the best side dishes of the season and discover tantalizing flavors along the way?
From allrecipes.com


GARLIC BUTTER BULGUR RISOTTO RECIPE — EATWELL101
2020-08-03 1. Heat butter in a large skillet over medium high heat. Add onion and garlic and sauté for 1-2 minutes. Add the bulgur and toss with butter, garlic and onion for a minute or two until coated. Add a splash of white wine if you want. 2. Add 1 cup of chicken or vegetable broth and stir gently with a wooden spoon.
From eatwell101.com


CAULIFLOWER RISOTTO WITH ASPARAGUS AND MUSHROOMS
2017-05-30 Soften a minute or two then add the garlic. Cook for around 3-5min until the onion has softened. While the onion is cooking, slice the mushrooms. Trim the asparagus and cut into short lengths. Add the mushrooms to the pan, cook a minute then add the asparagus and cook another minute or two. Add the cauliflower, wine and lemon juice to the pan.
From carolinescooking.com


ASPARAGUS AND MUSHROOM RISOTTO - THE WASHINGTON POST
2016-05-30 Cook until just crisp-tender, about 4 minutes. Use a slotted spoon to transfer the asparagus to a bowl. Reduce the heat of the broth mixture to …
From washingtonpost.com


MUSHROOM AND ASPARAGUS RISOTTO RECIPE - BBC FOOD
Method. Heat the oil in a wide-based shallow saucepan. Add the onion and garlic and fry for a few minutes over a high heat. Stir in the rice to coat the …
From bbc.co.uk


SPRINGTIME ASPARAGUS BARLEY "RISOTTO" | RICARDO
Preparation. In a saucepan, sauté the barley and onion in the oil and 30 ml (2 tablespoons) of butter over medium heat until the onion is translucent, about 5 minutes. Deglaze with the white wine. Add the broth. Bring to a boil, cover and simmer over …
From ricardocuisine.com


ASPARAGUS RISOTTO RECIPE | BON APPéTIT
2002-02-28 Melt butter in heavy large saucepan over medium heat. Add onion and sauté until tender, about 8 minutes. Add rice and stir 1 minute. Add wine and cook until absorbed, stirring often, about 2 ...
From bonappetit.com


VEGAN RISOTTO WITH ASPARAGUS AND MUSHROOMS
2016-04-19 Add the onion and sauté for about 3 minutes, until it's translucent. Stir in the mushrooms and the garlic and stir-fry for another 3 minutes. Then add the rice and sauté for 2 more minutes. Deglaze with white wine and allow the wine to evaporate. Once the wine has cooked into the rice, add half of the asparagus broth.
From veganheaven.org


MARY BERRY MUSHROOM & ASPARAGUS RISOTTO RECIPE | QUICK …
An oven-baked risotto is a good alternative – prepare as here, but add all the stock at once and pop into the oven, preheated to 200˚C/180˚C Fan/Gas 6, to cook for around 20 minutes. Stir in the mushrooms and asparagus tips 3 minutes before the end, then finish off with the cheese, butter and chives before serving.
From thehappyfoodie.co.uk


ASPARAGUS RISOTTO RECIPE - LOVE AND LEMONS
Instructions. Heat the olive oil in a large skillet or medium Dutch oven over medium heat. Add the leeks and season with the salt and a few grinds of pepper. Cook, stirring occasionally, for 4 to 5 minutes, or until soft. Add the garlic and stir to incorporate.
From loveandlemons.com


MUSHROOM AND ASPARAGUS RISOTTO - VITACOST
In saucepan, heat 3 Tbsp. olive oil on medium-high heat, then add mushrooms and asparagus. Cook until soft, about 3-4 minutes. Remove from heat. In skillet on medium-high heat, add 1 Tbsp. olive oil. Add shallots and cook for 1 minute. Add rice, stir to coat with oil for about 2 minutes. When rice looks pale, pour in wine; stir until absorbed.
From vitacost.com


RECIPE: BULGUR PILAF WITH ASPARAGUS, MUSHROOMS AND TARRAGON
2013-05-11 Cut the asparagus spears in 1-inch pieces. Cut off 1 thin slice from the tip of each mushroom stem, and reserve the slices to flavor the broth. 2. To make the broth, combine the asparagus ends ...
From latimes.com


BULGUR PILAF WITH ASPARAGUS, MUSHROOMS AND TARRAGON RECIPE - LOS ...
2013-05-11 Add two-thirds cup chopped onion and cook, stirring occasionally, until softened, about 4 minutes. Add the garlic and cook, stirring, for …
From latimes.com


MUSHROOM ASPARAGUS RISOTTO - HY-VEE RECIPES AND IDEAS
Add. Add Hy-Vee reduced-sodium chicken broth. 3 ¾ c. Hy-Vee reduced-sodium chicken broth. Add porcini, shiitake or paddy straw dried mushrooms. 1 oz. porcini, shiitake or paddy straw dried mushrooms. Add Gustare Vita olive oil, divided. 1 ½ tbsp. Gustare Vita olive oil, divided. Add fresh baby portobello mushrooms, cleaned and coarsely chopped.
From hy-vee.com


ASPARAGUS AND MUSHROOM RISOTTO RECIPE | GOOD FOOD
Method. Melt 3 tbsp butter in a large saucepan over medium heat. Cook onion (chopped), stirring, until onion is pale yellow. Add 2 cups arborio rice and stir well. Add 3/4 cup dry white wine and stir until wine is evaporated. Add 6-7 cups hot stock about 2 ladles at a time, stirring until each addition is absorbed before adding the next.
From goodfood.com.au


BEST ASPARAGUS RISOTTO – A COUPLE COOKS
2020-04-01 Start the risotto: Heat 2 tablespoons olive oil and the 2 tablespoons butter in a large skillet over medium heat. Add the minced onion and cook for 4 to 5 minutes until tender. Add the garlic powder and rice and cook, stirring occasionally, about 2 minutes until the rice starts to …
From acouplecooks.com


BULGUR RISOTTO WITH PEAS AND ASPARAGUS - BIGOVEN.COM
Melt 4 tablespoons butter in heavy large saucepan over medium heat. Add onion and garlic; saute until light golden, about 5 minutes. Mix in bulgur. 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 often until liquid is absorbed. Mix in ...
From bigoven.com


RISOTTO WITH MUSHROOMS AND ASPARAGUS - BIGOVEN.COM
Then plunge them in a bowl of ice water (not tap water). Chop off the tips and three or four inches os stalk. Save the rest for soup. With a low flame under the heaviest saucepan or saute pan you have: saute onion in a butter/oil combo until clear. Add rice and coat the grains with the oil.
From bigoven.com


RISOTTO WITH ASPARAGUS AND WILD MUSHROOMS RECIPE | MYRECIPES
Heat oil in a large nonstick skillet over medium heat. Add shallots, garlic, and cremini mushrooms; sauté 6 minutes or until tender. Stir in rice; cook 1 minute.
From myrecipes.com


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