Bulgurrisotto with feta cheese

Name: Bulgurrisotto with feta cheese
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 small onion; 5 TABLESPOONS Olive oil; 200 g Bulgur; 250 ml Vegetable broth (instant); 1 red and yellow peppers (approx. 250 g each); 1 collar Spring onions; 4 TABLESPOONS Balsamic vinegar; 7-10 Tbsp dried tarragon; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 75 g dried tomatoes; 150 g Sheep's cheese; 7-10 Tbsp Tarragon

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 small onion
5 TABLESPOONS Olive oil
200 g Bulgur
250 ml Vegetable broth (instant)
1 red and yellow peppers (approx. 250 g each)
1 collar Spring onions
4 TABLESPOONS Balsamic vinegar
7-10 Tbsp dried tarragon
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
75 g dried tomatoes
150 g Sheep's cheese
7-10 Tbsp Tarragon

Directions

1
Peel and finely chop the onion. Heat 1 tablespoon of olive oil in a saucepan. Fry the onion in it. Stir in bulgur, sweat briefly and add stock. Bring to the boil. Cover and pull aside and let it swell out.
2
Clean, wash and cut the peppers into pieces. Leek onions clean, wash and cut into rings. Heat the remaining oil in a large coated pan. Deglaze with vinegar. Sauté the bell peppers briefly in the vinegar.
3
Add spring onions. Season with tarragon, salt, pepper and sugar. Cover and stew for 12-15 minutes. Cut tomatoes and cheese into pieces. Mix all ingredients. Season again with salt and pepper.
4
Arrange the risotto on a plate. Garnish with tarragon.