The idea of making a risotto with the boulghour came to me a bit like that, I just wanted to try something a little different.

I can just tell you that Mr and I have conquered and I remade from other versions with zucchini, peas and seeds of nigella, and it was really good.

Here I used garden peas, it is a variety of peas large enough and sweet but you can very well use classic or replace them with another vegetable of your choice !

Test, I’m sure you’ll love it !

Boulghour way risotto asparagus and garden peas

Ingredients (for 4)

  • A glass of boulghour
  • 1 litre of chicken stock
  • 12 cl of dry white wine
  • 100 g freshly grated parmesan cheese
  • 4 slices of bacon
  • 50 g butter
  • 1 white onion
  • 1 small branch of celery
  • A dozen green asparagus
  • 150 g garden peas fresh
  • Olive oil
  • Salt and pepper

Description

Cook the asparagus and garden peas separately in salted boiling water or steam for 2-3 minutes just the time to launder them. Soak in cold water, drain well and set aside.

Peel and snip the onion into small cubes and then do the same with the celery stock.

Pour a drizzle of olive oil in a frying pan and fry on low heat, covered, the onion and the celery for 10 min, and stirring from time to time.

During this time heat a litre of chicken broth in a saucepan.

Add the boulghour in the pan and turn up the heat.

Pour the white wine and let boil until complete evaporation and reduce heat (neither too strong nor too weak).

Add the broth in the boulghour a ladle at a time, mix and wait that the latter has absorbed the broth before adding more. Continue to add broth ladle after ladle and taste frequently the boulghour, it must be fluffy and a little firm.

Meanwhile cut the asparagus into three equal parts.

Heat a knob of butter in a frying pan, then add the asparagus and garden peas, and sauté over high heat for 5 min and set aside.

In the same pan sauté the bacon slices until they are crispy.

When the boulghour is cooked add off the heat the vegetables, the butter, the parmesan and salt and pepper. Cover the pan and let stand 1 min.

Serve with the slice of bacon on top.

Written by Doc

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