Mushroom & Green Bean Risotto
Serves 215 mins prep30 mins cook
A simplified twist on classic Italian risotto, using Swiss cheese and pre-cooked bulgur for added volume and nutrition. Affectionately called "Bulgotto" by the creator.
0 servings
What you need
tsp olive oil
tbsp swiss cheese
cup low-sodium broth
tsp fresh ginger
clove garlic clove
cup onion
pinch salt & pepper
cup mushrooms
cup green beans
cup bulgur wheat
Instructions
Heat olive oil in a large pot and fry the onions until translucent. Add garlic and sauté for another minute. Add in mushrooms and cook for 5 minutes until they are tender. Season with salt and pepper and stir periodically. Boil the green beans separately until almost cooked, then add to pot and cook together. Fold in the cooked bulgur to get a uniform mix. Pour in ½ cup of the broth, and cook until the liquid is absorbed. Stir occasionally. Repeat with remaining broth. Remove from heat and add cheese. Mix well until the cheese has all melted. Serve hot!View original recipe