in Recipes

Wheat risotto

updated

Spread the love

Ingredients for 2 servings:

  • 1 onion(s)
  • 1 tsp oil
  • 100 g bulgur (wheat groats)
  • 100 ml water
  • 150 g peas, frozen
  • Nutmeg, grated
  • curry powder
  • Thyme
  • Pepper, freshly ground white
  • ½ bunch tarragon
  • Salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Peel the onion, finely dice, and sauté in a pan with heated oil until translucent. Add the bulgur wheat and toast briefly. Pour in the water. Stir in the peas. Season with nutmeg, curry powder, thyme, and pepper. Bring to a boil, then simmer over low heat for about 20 minutes. Rinse the tarragon, pluck the leaves from the stems, finely chop, and mix into the risotto. Season with salt, if desired.

Facebook Comments

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.

Raw vegetable salad

Stuffed eggs Minsk style