Bulgur wheat risotto
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91 ratings
Preparation : 5 min
Cooking : 25 min
Total time : 30 min Rest : 0 min
4 people
300 ml white wine
400 g bulgur wheat
5 leaves basil
45 g grated parmesan
1 tbsp olive oil
350 ml water
200 ml crème fraîche
1 shallot
100 g fresh or frozen garden peas, pre-cooked
100 g broad beans, pre-cooked
1 chicken stock cube
100 g chorizo
Associated products
Chef's tip
You can replace the basil with rocket.
RECIPE STEPS
1
Cut the shallot in half, place it in the metal bowl and start the program.
- 1 shallot
Expert |
00:15 / 13 / __°C
2
Scrape the chopped shallot into the centre of the bowl, add the olive oil and run the program.
- 1 tbsp olive oil
Expert |
03:00 / 1A / 120°C
3
Cut the chorizo into slices and put into the metal bowl.
- 100 g chorizo
4
Add the bulgar wheat.
Run the program.
- 400 g bulgur wheat
Expert |
01:00 / 1A / 100°C
5
Add the ingredients through the cap opening and then close the cap.
Start the program.
- 350 ml water
- 100 g fresh or frozen garden peas, pre-cooked
- 100 g broad beans, pre-cooked
- 1 chicken stock cube
- 300 ml white wine
Expert |
19:00 / 1A / 100°C
6
If necessary, continue cooking for a few more minutes.
Expert |
05:00 / 1A / 100°C
7
Add in the crème fraîche and stir with a spatula.
Sprinkle with the Parmesan.
- 45 g grated parmesan
- 200 ml crème fraîche
8
Serve garnished with basil or rocket leaves.
- 5 leaves basil
© photos Sandra Mahut © 2014 Hachette Livre (Marabout)
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