in Recipes

Bulgur-Cardamom-Leek Risotto

updated

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Ingredients for 4 servings:

  • 1 cup bulgur
  • 2 cups vegetable broth
  • 2 garlic cloves
  • 1 leek(s)
  • 1 tsp cardamom, to taste
  • 20 g butter
  • 1 dash of cream
  • 40 g Pecorino or other hard sheep or goat cheese
  • some white wine
  • salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

vegetarian, vegan possible

Halve the leek lengthwise and cut into thin strips. Finely chop, grate, or press the garlic. Sauté the leek and garlic in a little olive oil. Add the bulgur and cardamom and sauté briefly. Deglaze with white wine. Pour in a little vegetable stock, but not all of it, and simmer over medium heat. Gradually add a little vegetable stock and reduce. After about 15 minutes, the bulgur will be soft. Then add the grated pecorino, butter, and cream. Season with salt and pepper. Serve with chicken breast seasoned with za’atar or ras el hanout and roasted paprika.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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