Bulgur Risotto with Peas and Asparagus

• 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)

1. Melt 4 tablespoons butter in heavy large saucepan over medium heat.
2. Add onion and garlic; saute until light golden, about 5 minutes.
3. Mix in bulgur.
4. Add 1/2 cup stock and cook until absorbed, stirring often, about 5 minutes.
5. Add 1/2 cup stock 2 more times, simmering after each addition and stirring often until liquid is absorbed.
6. Mix in asparagus.
7. 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.
8. Add peas and cook 3 minutes longer.
9. Stir in 3/4 cup Parmesan, cream, tarragon and remaining 1 tablespoon butter.
10. Serve, passing additional grated Parmesan, if desired.

butter, onion, garlic, bulgur, chicken, frozen peas, freshly grated parmesan cheese, whipping cream, tarragon, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/bulgur-risotto-with-peas-and-asparagus-101646 (may not work)