Bulgur Risotto with Peas and Asparagus
2 tablespoons extra virgin olive oil
8 scallions, sliced
3 cloves garlic, minced
1 1/2 cups coarse bulgur
1 1/2 cups white wine
6 cups chicken stock
8 stalks asparagus, thickly sliced
2 1/2 cups shelled peas
1/2 teaspoon allspice
1 1/2 cups grated Romano cheese
1/2 cup heavy cream
Method of Preparation:
1.Rinse bulgur in cold water for 20 seconds, drain.
2.Sauté the scallions and garlic in olive oil. Add the bulgur and toss to coat. Add wine, stirring constantly. Cook until reduced by half. Add half the stock and stir while the bulgur cooks over medium heat. Add more stock if necessary to achieve a creamy texture. Add peas, asparagus, and allspice. Cook until tender, about 4 minutes. Turn off heat, add cheese and cream and stir until the cheese melts.