Bulgur risotto with asparagus, green peas and graviera cheese
8 servings
45 minutes
Bulgur risotto with asparagus, green peas, and graviera cheese is an exquisite dish of Greek cuisine. It combines the delicate nutty flavor of bulgur with the vibrant spring notes of asparagus and the sweetness of green peas. Graviera cheese adds a deep, rich taste to the dish while harmonizing with the creamy texture of cream. The recipe's origins lie in Mediterranean culinary traditions that use fresh seasonal ingredients and principles of healthy eating. This dish is perfect for a spring lunch or light dinner, filling the plate with a sunny aroma. It is not only delicious but also nutritious as bulgur is rich in fiber while vegetables and cheese complement it with vitamins and minerals. It is recommended to serve it with a glass of white wine to enhance its refined taste.
1
Finely chop the shallots and garlic, sauté in olive oil. Add bulgur and stir to coat the grains with oil. Add half of the broth, cook over medium heat, stirring constantly. Pour in white wine, continue stirring until the grains absorb it. If necessary, gradually add more broth until the bulgur is soft and tender like risotto rice.
- Shallot: 8 pieces
- Extra virgin olive oil: 2 tablespoons
- Bulgur: 1.5 glass
- Broth (stock): 5 glass
- White wine: 1.5 glass
- Broth (stock): 5 glass
2
Clean the asparagus and cut it into small pieces (about 6 mm). Add it with green peas to the bulgur and cook until soft.
- Green asparagus: 8 stems
- Frozen green peas: 2.5 glasss
3
Add cheese and cream, stir until the cheese melts.
- Grated Graviera cheese: 1.5 glass
- Heavy cream 35% fat: 100 ml
4
Sprinkle the dish with olive oil and serve immediately.
- Extra virgin olive oil: 2 tablespoons