Bulgur Mushroom Risotto (Vegetarian)
The comfort and joy you get from a good risotto is second to none and I love experimenting with different grains and flavour combinations to keep things interesting. This week I used bulgur wheat in place of the usual risotto rice and it worked a treat - slightly more bite than usual but a wonderful toasty flavour which really complemented the mushrooms.
You can, of course, use this recipe as a basis for a traditional risotto using arborio or camarolli rice, or you can push the boundaries even further and test out pearled barley or spelt instead. What I would say though, is that the magic of this recipe is the zing of fresh lemon zest and juice that comes through at the very end so make sure you keep that in!
Bulgur Mushroom Risotto
Serves 4
oil
20g dried porcini or mixed wild mushrooms
250g chestnut mushrooms, sliced
1 onion, finely chopped
2 garlic cloves, finely chopped
250g bulgur wheat
250ml white wine (optional)
500ml veg or chicken stock
2 tbsp soft cheese
25g Parmesan (or veggie alternative), finely grated
1 lemon, zest and juice
Put the dried mushrooms into a small bowl and pour over 250ml of just boiled water. Leave to soak.
Heat a tablespoon of oil in a large frying pan or casserole over a high heat and add the chestnut mushrooms. Fry for 5-10 minutes or until all of the moisture has evaporated and they are caramelised. Reduce the heat to low and add another tablespoon of oil, the onion, garlic and a big pinch of salt and pepper. Cook gently for 5 minutes until soft.
Add the bulgar wheat to the pan and mix until coated in oil. Add the wine (if using) and bubble away until reduced by half. Drain the steeped mushrooms, keeping the liquid, chop and stir into the risotto.
Add the mushroom liquid to the stock and then stir into the risotto a ladleful at a time. Cook for 25 minutes, stirring all of the time, until the bulgar wheat is tender. Stir through the cheeses, lemon zest and juice.
Divide between bowls and sprinkle with a little extra Parmesan before serving, if you like.
You can, of course, use this recipe as a basis for a traditional risotto using arborio or camarolli rice, or you can push the boundaries even further and test out pearled barley or spelt instead. What I would say though, is that the magic of this recipe is the zing of fresh lemon zest and juice that comes through at the very end so make sure you keep that in!
Bulgur Mushroom Risotto
Serves 4
oil
20g dried porcini or mixed wild mushrooms
250g chestnut mushrooms, sliced
1 onion, finely chopped
2 garlic cloves, finely chopped
250g bulgur wheat
250ml white wine (optional)
500ml veg or chicken stock
2 tbsp soft cheese
25g Parmesan (or veggie alternative), finely grated
1 lemon, zest and juice
Put the dried mushrooms into a small bowl and pour over 250ml of just boiled water. Leave to soak.
Heat a tablespoon of oil in a large frying pan or casserole over a high heat and add the chestnut mushrooms. Fry for 5-10 minutes or until all of the moisture has evaporated and they are caramelised. Reduce the heat to low and add another tablespoon of oil, the onion, garlic and a big pinch of salt and pepper. Cook gently for 5 minutes until soft.
Add the bulgar wheat to the pan and mix until coated in oil. Add the wine (if using) and bubble away until reduced by half. Drain the steeped mushrooms, keeping the liquid, chop and stir into the risotto.
Add the mushroom liquid to the stock and then stir into the risotto a ladleful at a time. Cook for 25 minutes, stirring all of the time, until the bulgar wheat is tender. Stir through the cheeses, lemon zest and juice.
Divide between bowls and sprinkle with a little extra Parmesan before serving, if you like.
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