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Bulgur risotto with chanterelle mushrooms
Delicious quick and easy bulgur risotto with fresh chanterelle mushrooms
EQUIPMENT
- 1 frying pan
INGREDIENTS
- 200 g whole grain bulgur
- 200 g chanterelle mushrooms
- 100 g sweet peas
- 30 g butter
- 23 ml olive oil
- 1 onion
- 4 cloves of garlic
- 50 g Parmesan cheese or Grana padano
- 7 dl vegetable stock
- fresh parsley
- 1 pinch salt
- 1 pinch black pepper
- 1 pinch thyme
INSTRUCTIONS
- Start by cleaning your chanterelle mushrooms under cold water, then slice them into smaller pieces for easy cooking.
- Chop the onion and garlic finely. If you have a garlic crusher, feel free to use it for an extra-smooth texture.
- Heat olive oil in a frying pan over medium heat and sauté the onion until it turns golden and translucent. While the onion cooks, prepare the hot vegetable stock.
- Add the bulgur to the pan with the onion and cook for 1-2 minutes, stirring frequently, until the bulgur is toasted and develops a nutty aroma.
- Stir in the garlic and pour in the white wine, allowing the alcohol to evaporate as the wine flavours the risotto. Add a pinch of salt, black pepper and dried thyme to taste.
- Add the peas to the pan. If you’re using pre-cooked peas, they’ll simply warm through without extra cooking time.
- Continue cooking over medium heat. As the liquid reduces, begin adding the hot vegetable stock a little at a time, letting the bulgur absorb each addition gradually.
- Stir in the sliced chanterelle mushrooms, cooking them for another 10-12 minutes until they soften and release their moisture. The mushrooms will blend into the risotto, giving it a rich, earthy flavour. Adjust the stock as needed to keep the risotto moist but not soupy.
- When the bulgur is soft and fully cooked, add butter cubes and gently stir as they melt into the dish, giving the risotto a smooth, buttery texture. Cook for another minute.
- Remove the pan from the heat and stir in grated Parmesan or Grana Padano until it melts and combines with the bulgur and mushrooms, adding a deliciously creamy finish.
- Cover the pan and let the risotto sit for a few more minutes. This resting time allows the flavours to meld and the bulgur to soak up the remaining flavours, creating a perfect creamy consistency.
- Sprinkle with fresh parsley before serving and enjoy this warm, comforting dish with family or just for yourself.
NOTES
Use a good quality organic bulgur wheat. If using whole grain coarse bulgur, allow it to simmer for 12-15 minutes. White bulgur wheat may only need 10 minutes.
For fine bulgur, you can skip simmering - simply soak it in hot stock for about 10 minutes. Fry the chanterelles first, then add the bulgur and peas.
Chanterelle mushrooms are at their peak flavour when used fresh, but dried or frozen chanterelles make great alternatives as well.
Fresh and canned peas both work beautifully, but keep in mind that frozen peas may need a little extra cooking time.
When done, cover your risotto and let it rest for a few minutes, allowing the flavours to meld and the bulgur to absorb all the rich ingredients. This step is key for achieving that ideal, creamy texture.
You can substitute bulgur with farro for a chewy, nutty flavor or pearl barley for a tender, creamy texture. Buckwheat kasha is also a favorite - it cooks quickly, pairs well with mushrooms, and is especially delicious with a touch of rich cream.
Freely replace chanterelles with porcini mushrooms, black trumpets, morels or other kind of mushrooms. When out of the mushroom season you can use button mushrooms too.
Store your risotto in the refrigerator for up to 24 hours and refrain from repeated reheating.
Nutrition
Serving: 363g | Calories: 378kcal | Carbohydrates: 50g | Protein: 13g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 1019mg | Potassium: 551mg | Fiber: 12g | Sugar: 4g | Vitamin A: 1047IU | Vitamin C: 5mg | Calcium: 192mg | Iron: 4mg