Mushroom, Tomato And Arugula Bulgur Wheat Risotto

• 3 tbsp oil
• 200 g cherry tomatoes
• 350 g button mushrooms, halved
• 2 None onions, peeled and finely chopped
• 3 cloves garlic, peeled and finely chopped
• 300 g bulgur wheat
• 500 ml vegetable stock
• 100 ml dry white wine
• 150 ml whipping cream
• 75 g pecorino cheese, grated, plus extra, shaved, for garnish
• 100 g rocket
• 15 g fresh flat-leaf parsley, finely chopped

1. Heat the oil in a frying pan and saute the tomatoes until softened. Remove and set aside. Add the mushrooms to the pan and fry until browned. Add the onions and garlic and fry for 2 mins. Add the bulgur wheat, stock, wine and cream, bring to a boil and simmer over a low heat for 10 mins.
2. Fold the cheese, arugula and tomatoes into the risotto. Season with salt and white pepper. Sprinkle over the parsley and serve garnished with shaved pecorino.

oil, cherry tomatoes, button mushrooms, onions, garlic, bulgur wheat, white wine, whipping cream, pecorino cheese, rocket, parsley

Taken from recipes-plus.com/api/v2.0/recipes/16582 (may not work)