Bulgur Risotto with Peas and Asparagus recipes

Bulgur Risotto with Peas and Asparagus recipes
11 Ingredients
  • 5 tablespoons butter
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 1 1/2 cups bulgur
  • 4 cups (about) chicken stock or canned low-salt chicken broth
  • 1 pound asparagus, trimmed, cut into 3/4-inch pieces
  • 1 1/2 cups frozen peas (unthawed)
  • 3/4 cup freshly grated Parmesan cheese (about 1 1/2 ounces)
  • 1/4 cup whipping cream
  • 2 tablespoons chopped fresh tarragon
  • grated parmesan cheese
Nutrition
373
19% daily value
6 servings
                                       
                                            high-​fiber
     

Fat

26% 17

Saturated

49% 10

Trans

- 0

Monounsaturated

- 5

Polyunsaturated

- 1

Carbs

14% 43

Carbs (net)

- 35

Fiber

32% 8

Sugars

- 7

Sugars, added

- 0

Protein

30% 15

Cholesterol

15% 46

Sodium

16% 376

Calcium

15% 151

Magnesium

22% 92

Potassium

13% 595

Iron

20% 4

Zinc

17% 2

Phosphorus

41% 285

Vitamin A

21% 189

Vitamin C

15% 13

Thiamin (B1)

29% 0

Riboflavin (B2)

29% 0

Niacin (B3)

36% 6

Vitamin B6

30% 0

Folate equivalent (total)

21% 82

Folate (food)

- 82

Folic acid

- 0

Vitamin B12

5% 0

Vitamin D

2% 0

Vitamin E

9% 1

Vitamin K

36% 43
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