Vegetable stew with bulgur risotto

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Clean and wash the carrots and spring onions. Cut carrots lengthwise into halves and diagonally into pieces, also cut spring onions into pieces. Peel, wash and slice the potatoes. Wash and halve cherry tomatoes. Sort the spinach, wash it several times thoroughly and let it drain. Heat 20 grams of fat in a large pot.

2. 2

   Braise the carrots and potatoes while turning and pour on the porcini mushroom stock. Bring to the boil, cover and simmer for five to eight minutes. Meanwhile peel onion and garlic. Dice the onion and press the garlic through a garlic press. Heat the remaining fat in a pot, fry the onion and garlic until transparent. Add bulgur, also fry briefly and add stock. Season with a little salt and pepper, bring to the boil, cover and allow to swell over a low heat for about 5 minutes. Add spring onions, spinach and cherry tomatoes to the stew and simmer for another five minutes. Wash parsley, chives and dill and dab dry. Chop the parsley and dill, except for something to garnish. Cut the chives into fine rolls. Stir the parmesan and herbs, up to one tablespoon each, into the finished bulgurrisotto.

3. 3

   Season with a little salt and pepper, bring to the boil, cover and allow to swell over a low heat for about 5 minutes. Add spring onions, spinach and cherry tomatoes to the stew and simmer for another five minutes. Wash parsley, chives and dill and dab dry. Chop the parsley and dill, except for something to garnish. Cut the chives into fine rolls. Stir the parmesan and herbs, up to one tablespoon each, into the finished bulgurrisotto. Place in a bowl and sprinkle with the remaining Parmesan and herbs and garnish. Season soup with salt and pepper and serve with the bulgurrisotto

Nutrition Facts

KCAL
350 kcal

CARBS
43 g

FATS
12 g

PROTEINS
13 g