Mushroom & Green Bean Bulgur Risotto is my twist on the Italian classic that uses Swiss cheese and Bulgur instead of Parmesan and Rice. Maybe we should call this a "Bulgotto"?
Ingredients
½tspOlive Oil
6TbspOnion, Chopped, 60g
1½tspGarlic, Minced, 1-2 cloves
1cupMushroom, Sliced, 70g
⅛tspSalt
¼tspBlack Pepper
½cupGreen Beans, Chopped, 40g
1¼cupsBulgar, Cooked, 230g
1cupVegetable Broth, Low Sodium, 240ml
¼cupGreen Onion, Chopped greens only, 15g
3TbspSwiss Cheese, Shredded
Instructions
Heat oil in a large pot over medium, and fry onions and garlic for about 3 minutes until translucent.
Add in mushrooms and cook for 5 minutes until tender. Season with salt and pepper and stir periodically to prevent vegetables from sticking to the pot.
In a separate pan, boil green beans on medium heat for about 7 minutes until almost cooked.
Transfer beans to pot, fold, and cook together for a minute.
Add bulgur and broth and fold to get a uniform mix.
Cover and let cook 5-7 minutes, stirring occasionally, until liquid is almost all absorbed.
Remove from heat, add cheese, and mix well until cheese has melted.
Garnish with green onions and serve hot!
Notes
To cook bulgur:
Combine ½ cup dry medium-grind bulgur with ¾ cup water and a pinch of salt in a saucepan.
Bring to simmer, cover, and cook 12 minutes until tender.
Remove from heat, let stand for 10 minutes while covered, and fluff with a fork.