Bulgur Risotto With Squash


4-6 tsps:   olive oil
1 stick:   cinnamon stick
dash:   cinnamon
1 medium:   onion
1/2 lb:   butternut squash
1/2 cup:   bulgar wheat
1/2 tsp:   salt
3/4 cup:   water or veg broth

Serves: 4
Prep Time: 15 minutes+ 45 cooking

Risotto vegetarian
This deli­cious, slightly sweet Bul­gar wheat risotto com­bines two of my favorite fla­vors: cin­na­mon and but­ter­nut squash. Dress it up with chopped toasted nuts for more of a crunchy texture.

Ingre­di­ent details & prep

  • 4 –6 tea­spoons olive oil
  • 1 1/2 inches cin­na­mon stick + dash ground cinnamon
  • 1 medium onion, chopped
  • 1/2 lb but­ter­nut squash, acorn squash, or pump­kin (peeled and diced, it should be 1/2 pound), diced into 1/2 inch cubes
  • 1/2 cup coarse cut Bul­gar wheat
  • 1/2 tea­spoon salt
  • 3/4 cup water or 3/4 cup veg­etable broth
  • fresh ground pep­per to taste

Risotto Pan vegetarianDirec­tions

Place oil in a large heavy saucepan over medium high heat. When the oil is hot (not smok­ing), add the cin­na­mon and stir-fry for 10 sec­onds. Add the onions and cook for 2–3 min­utes allow­ing the onions to color a bit around the edges.
Add the diced squash or pump­kin, bul­gur and salt. Stir-fry for 3 min­utes. Add water or broth, stir and bring to a boil. Cover the pot with a lid and reduce to a low sim­mer and cook for 30 min­utes. Lift the lid, cover the pot quickly with a clean dish­cloth, return lid to pot. Remove from heat and let stand for 15 minutes. Stir gen­tly before serving.

Orig­i­nally pub­lished on Food.com

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