Bulgur risotto with chanterelle mushrooms

As summer fades and fall’s vibrant colors and cozy aromas fill the air, there’s no better way to celebrate the season than with a warm bowl of bulgur risotto, brimming with the rich flavors of chanterelle mushrooms and sweet peas.

This vibrant, quick, healthy twist on a classic risotto combines creamy, comforting textures with earthy, nutty flavors – ready in just under thirty minutes. Perfect for a cozy evening, it’s a simple yet irresistible dish you’ll want to make on repeat.

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Roam the trails for chanterelles

“Chanterelle” refers to a genus encompassing several species, with the most familiar type, Cantharellus cibarius, showcasing hues from soft pale yellow to vibrant golden tones. The name comes from the Latin Cantharellus, which traces back to the Greek word kantharos, meaning “cup” or “goblet.”

From early June to October, you will find these mushrooms in coniferous and deciduous forests with prevalently acidic soils.

Chanterelles are particularly rich in vitamin A, essential for healthy skin, hair, nails, vision, and metabolism. They also contain B vitamins and minerals like copper, zinc, potassium, calcium, and iron. Antioxidants, including beta-carotene and other carotenoids in chanterelles, help neutralize free radicals.

They are also famous for their antifungal and antibacterial benefits and are used in liver treatments. In traditional Chinese medicine, they are regarded as a natural antibiotic and are recommended for weight management due to their low-calorie content. Beta-glucans and other polysaccharides in chanterelles have immune-boosting effects, stimulating immune cells to recognize and destroy abnormal or potentially cancerous cells.

Chanterelles are best enjoyed fresh, as they tend to lose their aroma and become sturdy when canned or frozen. Because they can absorb environmental toxins, they should always be foraged in unpolluted areas.

Why you’ll love this bulgur risotto

This is a healthy twist on the classic risotto, and chanterelles match perfectly with creamy bulgur. Especially if using whole grain bulgur wheat, your dinner will be low-carb, but bursting with nutrients. Bulgur is rich in fiber and protein, while chanterelles bring in vitamins A and B, essential minerals, antioxidants and beta-glucans.

It’s easy to cook and delicious. The recipe is very simple and straightforward, but the result is a deliciously tasty comfort dish. A perfect pairing of bulgur with chanterelles creates a rich, savory aroma, blending the mushrooms’ woodsy, earthy notes with bulgur’s warm undertones.

Because bulgur cooks faster than Arborio rice, this risotto is a quicker option without compromising the creamy goodness you crave.

This cozy, autumn-perfect dish celebrates chanterelles right at their seasonal peak. Its warm, earthy flavor is just right as the weather cools.

Unlike some of our more decadent mushroom recipes – think creamy tagliatelle with porcini, savory porcini pizza, porcini risotto, crispy breaded saffron milk caps, or crunchy milk cap tarts – this bulgur risotto with chanterelles is a lighter, lower-calorie option. It’s satisfying and nourishing but won’t leave you feeling too full.

Besided that, chanterelle mushroom bulgur risotto is wonderfully versatile. You can easily swap in any mushrooms you have on hand. If freshly foraged mushrooms aren’t in season, button mushrooms make a perfect stand-in – just like in our lazanki noodles – and the dish will still be comfortly flavorful and absolutely delicious.

Must have ingredients

BULGUR WHEAT – We used organic bulgur wheat. Although parboiled, coarse and wholemeal bulgur varieties take slightly longer to cook than medium varieties.

CHANTERELLE MUSHROOMS – Chanterelle mushrooms taste best when used fresh. However, you can also use dried or frozen chanterelles too.

GREEN PEAS – These pair beautifully with chanterelles and bulgur, adding a fresh, sweet pop of flavor and a vibrant color contrast to the risotto. Both fresh and canned peas taste great, but be mindful that frozen peas will take a bit longer to cook.

AN ONION – A regular-sized onion can be substituted with shallots or even tastier leeks.

GARLIC – Don’t skip the garlic! When sautéed, garlic develops a mellow sweetness that pairs beautifully with the sweetness of the green peas and the woodsy notes of the mushrooms, making the risotto even more comforting and flavorful.

OLIVE OIL – Cold-pressed organic olive oil is recommended but can be replaced with other oils like sunflower or whichever oil you have.

BUTTER – As it melts, butter creates a velvety, creamy coating on each grain, giving the dish a smooth, luxurious mouthfeel that pairs beautifully with the chewiness of bulgur. It will also perfectly balance the earthy aroma of chanterelles.

PARMESAN CHEESE – Parmesan adds a creamy consistency and a sharp, slightly spicy flavor that rounds out the dish, making it more satisfying and complex.

WHITE WINE – As the wine cooks, it brings a lovely hint of fruity and floral flavors to the dish, adding depth without overshadowing the main ingredients. The alcohol evaporates, but its acidity helps to beautifully enhance the savory and earthy notes of the mushrooms and cheese. It’s a delightful combination!

VEGETABLE STOCK – Although this is not a must, risotto cooked with vegetable stock infused into bulgur will have a better overall taste than risotto cooked with water.

SALT AND BLACK PEPPER – If you have a mortar and pestle, black pepper tastes best when freshly ground. But even black pepper powder will give your risotto a spicy kick that merges harmoniously with creamy buttery bulgur.

FRESH PARSLEY – A bunch of fresh parsley and its refreshing aroma bring a lightness that lifts the entire risotto, preventing it from feeling too heavy. Its green color adds a beautiful pop.

How to make bulgur risotto with chanterelles

STEP 1: Start by giving your chanterelle mushrooms a good clean and slice them into smaller pieces. Unlike porcini, which can get a bit waterlogged, you can simply rinse chanterelles under cold water.

STEP 2: Chop the onion and garlic into very small pieces. A garlic crusher can be very useful if you prefer using one.

STEP 3: Heat olive oil in a frying pan and sauté the onion until it is golden and translucent. Prepare a cup with hot vegetable stock.

STEP 4: Add bulgur and fry it for a minute or two until it becomes toasted and you start smelling that nutty depth. Stir often so it doesn’t stick to the pan.

STEP 5: Add garlic to the pan and pour in white wine. Don’t worry; the alcohol will completely evaporate by the time the risotto is cooked. Sprinkle with salt and black pepper to taste and add a pinch of thyme.

STEP 6: Keep cooking over medium heat. When the liquid evaporates, add hot vegetable stock gradually while the bulgur slowly simmers.

STEP 7: Next, add the peas to the pan. We used precooked peas, so they didn’t need additional cooking.

STEP 8: After five minutes of cooking, gently stir in the chanterelle mushrooms. They will need another 10 to 12 minutes on medium heat until the bulgur is ready and the mushrooms shrink and fully incorporate into the risotto. Chanterelles contain a lot of water, so be careful not to add too much vegetable stock.

To become perfectly cooked, whole-grain coarse bulgur must simmer for 12 to 15 minutes. However, if you use white bulgur wheat, the cooking time can be reduced to 10 minutes.

STEP 9: When the bulgur looks cooked, add butter cubes to the pan. While they melt, gently stir them into the dish. This will create that silky, buttery taste we all love. Simmer for another minute.

STEP 10: Finally, remove the pan from the heat and add grated Parmesan cheese. Gently stir it into the risotto until it melts and combines with other ingredients.

STEP 11: Cover and let it sit for a few more minutes, allowing the flavors to meld and bulgur grains to soak up all the deliciousness. This is what creates that perfect, creamy texture.

STEP 12: And finally, sprinkle with fresh parsley and serve it up to your favorite hungry people – even if that’s just you! Enjoy!

Serving suggestions

• Appetizers: Start with a light bruschetta with saffron milk cap pâté or ricotta and herbs for a fresh, creamy beginning that won’t overpower the bulgur risotto. Brie and pear bites would also be perfect to celebrate the season.
• Wine pairing: Pair with Pinot Noir or Chardonnay; Pinot Noir enhances the earthy mushroom flavors, while a Chardonnay with subtle oak notes adds a smooth, sweetly balanced richness.
• If served as a side dish, bulgur risotto with chanterelle mushrooms pairs well with roasted vegetables and herb-roasted chicken or pork.
• If served as a main dish, combine it with a light salad of mixed greens, arugula, thinly sliced fennel, shaved parmesan, or a green bean salad with garlic. You can also add wild plants you foraged on the way, like dandelion leaves or chickweed. Serve with crusty sourdough bread or buckwheat bread with walnuts – perfect for soaking up the creamy sauce.
• Dessert: Finish with a light panna cotta topped with fresh berries or a piece of no-bake blueberry chocolate cake.

Substitutions and variations

You can substitute bulgur with farro, an ancient grain with a chewy texture and nutty flavor, similar to bulgur.

Another great choice is pearl barley, which is a fantastic alternative to bulgur grains because of its tender, creamy texture when cooked.

But what we love the most is buckwheat kasha. It’s cooked as quickly as bulgur, pairs wonderfully with all kinds of mushrooms and has outstanding nutritional value. When enriched with a rich cooking cream, it tastes like heaven.

If you’re a forager, you can replace chanterelle mushrooms with any other mushroom you find. Of course, porcini mushrooms, black trumpets, and morels are some of the most tasty ones. When they are out of season, replace them with dried mushrooms or store-bought button mushrooms.

However, we recommend quickly stir-frying these before adding them to the pan. Also, be mindful that the mushrooms you choose require a similar cooking time to your risotto base.

Storage

You can store your bulgur risotto with chanterelle mushrooms in a refrigerator for up to 24 hours. Although chanterelles are generally not known to cause digestive disruptions, you should refrain from repeated reheating.

Reheating alters their composition and causes the breakdown of the heat-sensitive proteins, making them harder to digest and potentially causing stomach discomfort.

For the same reason, we don’t recommend freezing it.

Bulgur risotto with chanterelles FAQs

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