Recipe: Bulgur Risotto with Spinach and Bacon, Bulgur Risotto with Peas and Asparagus

Hi Bev :-) I found these two recipes for you on the internet. I have not tried either one. I hope one of them will be what you are looking for.

Bulgur Risotto with Spinach and Bacon Recipe
courtesy Gourmet Magazine
Yield: 4 servings

2 medium onions, chopped
2 tablespoons olive oil
2 teaspoons minced garlic
2 cups coarse bulgur
4 cups chicken broth
3 1/2 cups water
1/2 pound sliced bacon, chopped
12 cups baby spinach (8 ounces), trimmed
2/3 cup freshly grated Parmesan

Cook onion in oil in a 2-quart heavy saucepan over moderate heat, stirring, until softened. Add garlic and cook, stirring, 30 seconds.

Add bulgur, broth, and water and bring to a boil. Reduce heat and simmer, covered, until bulgur is tender and creamy (like risotto), about 20 minutes.

While bulgur is simmering, cook bacon in a skillet over moderate heat, stirring, until crisp, then drain on paper towels.

Stir spinach into bulgur until wilted, then stir in Parmesan, half of bacon, and salt and pepper, to taste. Serve "risotto" sprinkled with remaining bacon.

Bulgur Risotto with Peas and Asparagus

5 tbl butter
1 lrg onion chopped
3 x garlic cloves minced
1 1/2 cup bulgur
4 cup chicken stock -(about)(or canned low-salt chicken broth)
1 lb asparagus trimmed, and cut into 3/4-inch pieces
1 1/2 cup frozen peas unthawed
3/4 cup freshly-grated Parmesan cheese - (about 1 1/2 oz)
1/4 cup whipping cream
2 tbl chopped fresh tarragon
Additional freshly-grated Parmesan cheese (optional)

Melt 4 tablespoons butter in heavy large saucepan over medium heat. Add onion and garlic; saute until light golden, about 5 minutes.

Mix in bulgur. Add 1/2 cup stock and cook until absorbed, stirring often, about 5 minutes. Add 1/2 cup stock 2 more times, simmering after each addition and stirring often until liquid is absorbed.

Mix in asparagus. 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.

Add peas and cook 3 minutes longer. Stir in 3/4 cup Parmesan, cream, tarragon and remaining 1 tablespoon butter. Serve, passing additional grated Parmesan, if desired.

This recipe yields 6 servings as a first-course.