Bulgur Risotto With Asparagus and Mushrooms

Total Time
50mins
Prep 10 mins
Cook 40 mins

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

Ingredients Nutrition

Directions

  1. Melt the butter in heavy large saucepan over medium heat. Add onion and garlic; sauté until tender, about 5 minutes.
  2. 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.
  3. 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.
  4. Stir in most of the Parmesan, milk and tarragon.
  5. sprinkle individual servings with remaining parmesean.