© Isabella Obrist 2022
Bulgur and radish risotto
Ingredients
- 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)
Preparation
- 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