Bulgurrisotto with cherry tomatoes

Name: Bulgurrisotto with cherry tomatoes
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 Onions; 3 Garlic cloves; 350 g Mushrooms; 200 g cherry tomatoes; 75 g Pecorino cheese; 3 TABLESPOONS Oil; 300 g Bulgur; 500 ml Vegetable broth (instant); 100 ml dry white wine; 150 g Whipped cream; 1/2 bunch Parsley; 100 g Rocket; 7-10 Tbsp Salt; 7-10 Tbsp freshly ground white pepper; 7-10 Tbsp Pecorino cheese curls

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

2 Onions
3 Garlic cloves
350 g Mushrooms
200 g cherry tomatoes
75 g Pecorino cheese
3 TABLESPOONS Oil
300 g Bulgur
500 ml Vegetable broth (instant)
100 ml dry white wine
150 g Whipped cream
1/2 bunch Parsley
100 g Rocket
7-10 Tbsp Salt
7-10 Tbsp freshly ground white pepper
7-10 Tbsp Pecorino cheese curls

Directions

1
Peel and finely dice the onions. Peel the garlic and also dice finely. Clean and halve the mushrooms. Wash the cherry tomatoes. Grate cheese. Heat the oil in a casserole dish, fry the cherry tomatoes briefly and remove. Put the mushrooms into the pot and fry them while turning.
2
Add onions and garlic and fry briefly. Add bulgur, deglaze with broth, wine and cream, bring to the boil and simmer for about 10 minutes at low heat. In the meantime wash parsley, dab dry and chop finely. Wash the rocket, dab dry and cut into strips. Fold cheese, rocket and tomatoes into the risotto. Season with salt and pepper. Sprinkle risotto with parsley in a deep bowl and serve garnished with pecorino cheese curls as desired