Bulgur Risotto With Peas And Asparagus ... Recipe

• 5 Tbsp. butter
• 1 lrg onion minced
• 3 x garlic cloves chopped
• 1 1/2 c. bulgur
• 4 c. chicken stock - (about) (or possibly canned low-salt chicken broth)
• 1 lb asparagus trimmed, and cut into 3/4" pcs
• 1 1/2 c. frzn peas unthawed
• 3/4 c. freshly-grated Parmesan cheese - (abt 1 1/2 ounce)
• 1/4 c. whipping cream
• 2 Tbsp. minced fresh tarragon Additional freshly-grated Parmesan cheese (optional)

1. Heat 4 Tbsp.
2. butter in heavy large saucepan over medium heat.
3. Add in onion and garlic; saute/fry till light golden brown, about 5 min.
4. Fold in bulgur.
5. Add in 1/2 c. stock and cook till absorbed, stirring often, about 5 min.
6. Add in 1/2 c. stock 2 more times, simmering after each addition and stirring often till liquid is absorbed.
7. Fold in asparagus.
8. Continue adding stock 1/2 c. at a time till bulgur is just tender and mix is creamy, simmering after each addition and stirring often till stock is absorbed, about 20 min.
9. Add in peas and cook 3 min longer.
10. Stir in 3/4 c. Parmesan, cream, tarragon and remaining 1 Tbsp.
11. butter.
12. Serve, passing additional grated Parmesan, if you like.
13. This recipe yields 6 servings as a first-course.
14. Comments: At the restaurant, this is made with spelt, a chewy grain which requires much longer cooking than does the more readily available bulgur called for here.
15. Description: "(Risotto De Bulgour Aux Pois At Asperges)"

butter, onion, garlic, bulgur, chicken, peas unthawed, freshlygrated parmesan cheese, whipping cream, parmesan cheese

Taken from cookeatshare.com/recipes/bulgur-risotto-with-peas-and-asparagus-94966 (may not work)