Meat Lite: Bulgur 'Risotto' With Roasted Asparagus Recipe

• 4 to 6 cups homemade chicken stock
• 1 bunch (16 spears, about 1 pound) asparagus, woody stems removed and reserved
• 1 tablespoon butter, melted
• 1 tablespoon olive oil
• 1/2 teaspoon kosher salt
• 4 ounces pancetta, cut into 1/4-inch cubes
• 1 large shallot, minced (about 1/4 cup)
• 1 1/2 cup bulgur wheat
• 1 ounce sun-dried tomatoes, chopped
• 4 ounces of brie, rind removed, cut into small cubes
• Lemon wedges, for squeezing over finished risotto is desired

1. Preheat the oven to 400u0b0F. Add your woody asparagus stems to the chicken stock, and bring to a simmer while you roast the asparagus. Toss the asparagus with the butter, oil, and salt, and arrange in one layer on a rimmed baking sheet and roast for about 15 minutes, until the spears become tender and have browned. Cut into 2-inch pieces and set aside. Remove the woody asparagus from the simmering stock and discard. Keep it hot.
2. While the asparagus is roasting, fry the pancetta in a large saute pan over medium heat until the fat has rendered and the cubes are brown and crisp, about 10 to 15 minutes. Remove the cubes, leaving 2 tablespoons of pork fat in the pan. Add the shallots and cook until softened, about 8 minutes. Add the bulgur, and stir to coat the grains in the fat and to toast them slightly, about 2 minutes. Add 1 cup of stock and bring to a simmer, stirring occasionally, until the stock has been absorbed.

chicken, butter, olive oil, kosher salt, pancetta, shallot, bulgur wheat, tomatoes, cubes, lemon wedges

Taken from www.seriouseats.com/recipes/2009/06/bulgur-risotto-roasted-asparagus-recipe.html (may not work)