Ingredients for Bulgur Risotto With Pumpkin
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How to Make Bulgur Risotto With Pumpkin
- Heat 2 tablespoons of olive oil in a large, heavy-bottomed saucepan over medium-high heat.
- Add 1 teaspoon ground cinnamon and stir-fry for 10 seconds until fragrant.
- Add 1 medium onion, chopped, and cook for 2-3 minutes, until softened and lightly caramelized.
- Add 1.5 cups of pumpkin, diced, 1 cup of bulgur wheat, and 1 teaspoon of salt.
- Stir-fry for 3 minutes, until the pumpkin is slightly softened.
- Add 3 cups of vegetable broth (or water) to the saucepan. Stir well and bring to a boil.
- Reduce heat to low, cover the pot, and simmer for 30 minutes, or until the bulgur is tender and most of the liquid is absorbed.
- Remove from heat. Cover the pot tightly with a clean kitchen towel followed by the lid. Let stand for 15 minutes to allow the bulgur to fully absorb the remaining liquid and steam.
- Gently stir before serving. Garnish with fresh herbs, if desired.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
7g
Fat
3g
Carbs
3g
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60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Low Protein Healthy Main Dish Side Dishes Vegetables Greek Easy European Holiday Event Vegan Vegetarian Grains Stove Top Dietary Christmas Low Cholesterol Low Saturated Fat Low Calorie Low Carb Inexpensive Healthy 2 Low In Something Pasta Rice And Grains Squash Equipment 3 Steps Or Less
