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Categories:
oil cherry tomatoes mushrooms onions garlic bulgur wheat vegetable stock white wine whipping cream Pecorino cheese rocket flat leaf parsley
Viewed: 30 - Published at: 2 years agoIngredients
- 3 tablespoons oil
- 1 1/4 cups cherry tomatoes
- 3/4 pound button mushrooms halved
- 2 onions peeled and finely chopped
- 3 cloves garlic peeled and finely chopped
- 2 1/8 cups bulgur wheat
- 2 1/8 cups vegetable stock
- 6 3/4 tablespoons dry white wine
- 5/8 cup whipping cream
- 15/16 cup pecorino cheese grated, plus extra, shaved, for garnish
- 5 cups rocket
- 4 tablespoons fresh flat leaf parsley finely chopped
Method
- Heat the oil in a frying pan and saute the tomatoes until softened. Remove and set aside. Add the mushrooms to the pan and fry until browned. Add the onions and garlic and fry for 2 mins. Add the bulgur wheat, stock, wine and cream, bring to a boil and simmer over a low heat for 10 mins.
- Fold the cheese, arugula and tomatoes into the risotto. Season with salt and white pepper. Sprinkle over the parsley and serve garnished with shaved pecorino.
