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Risotto de boulgour au radis fait par Petit Ventre Heureux.


  • 200g bulgur
  • 400ml (approx.) of the hot Potion of your choice
  • 1 onion, thinly sliced
  • 1 bunch of radishes with nice green leaves (we’ll use half)
  • 1 clove garlic, pressed
  • 2 tablespoons olive oil
  • 2 handfuls almonds
  • 2 tablespoons lemon juice
  • 1 pinch sweet paprika
  • 2 tablespoons white wine
  • 10 fresh oregano leaves
  • 1 pinch of salt
  • freshly ground pepper
  • 20g Parmesan cheese (ask us for our vegetarian Parmesan recipe)


  • Wash the radishes and half of the leaves
  • Cut the radishes into small cubes and dry the leaves to make a pesto
  • Dry-heat the almonds for 2 minutes and set aside
  • Heat a frying pan, add the olive oil and onion and cook for 3 minutes
  • Add the bulgur
  • Stir well
  • Add two turns of the pepper mill, the salt and the white wine
  • Leave to astringent for a moment
  • Add the paprika and half the hot Potion
  • Leave to absorb for 5 minutes
  • Add the rest of the Potion in two additions
  • Stir regularly: the bulgur should still be slightly al dente
  • Add the radishes
  • Remove from the heat and cover for 5 minutes

Making the pesto

  • Blend together the green radish leaves, oregano leaves, almonds, garlic, Parmesan and lemon juice.
  • Add the pesto to your bulgur and serve warm