Mushroom & Green Bean Bulgur Risotto
Serves 2
5 mins prep
25 mins cook
30 mins total
Mushroom & Green Bean Bulgur Risotto is my twist on the Italian classic that uses Swiss cheese and Bulgur instead of Parmesan and Rice. Maybe we should call this a "Bulgotto"?
Heat oil in a large pot over medium, and fry onions and garlic for about 3 minutes until translucent.
Add in mushrooms and cook for 5 minutes until tender. Season with salt and pepper and stir periodically to prevent vegetables from sticking to the pot.
In a separate pan, boil green beans on medium heat for about 7 minutes until almost cooked.
Transfer beans to pot, fold, and cook together for a minute.
Add bulgur and broth and fold to get a uniform mix.
Cover and let cook 5-7 minutes, stirring occasionally, until liquid is almost all absorbed.
Remove from heat, add cheese, and mix well until cheese has melted.
Garnish with green onions and serve hot!
