Mushroom 'Bulgotto' with Pecorino & Basil Crème
with hazelnuts, lemon & green beans0.0(0)
Calories
:
711 kcalProtein
:
24.4g proteinDifficulty
:
EasyCalorie Smart
Veggie
Fibermaxxing
Allergens:
- Tarwe
- Gluten
- Melk (inclusief lactose)
- Hazelnoten
- Noten
- Kamut
- Khorasan (tarwe)
- Rogge
- Gerst
- Gluten
- Haver
- May contain traces of allergens
Bulgotto is a fun twist on risotto, made with bulgur instead of rice. This hearty whole grain has a nutty flavour and slightly chewy texture.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
75 g
Bulgur
(Contains: Kamut, Khorasan (tarwe), Rogge, Gerst, Gluten, Haver, May contain traces of allergens, Tarwe, Gluten)
1 piece
Garlic
½ piece
Onion
125 g
Mushrooms
75 g
Green beans
20 g
Grated Pecorino DOP
(Contains: Melk (inclusief lactose))
½ sachet(s)
Italian seasoning
10 milliliters
Basil crème
10 g
Roasted hazelnuts
(Contains: Hazelnoten, Noten)
¼ piece
Lemon
25 g
Fresco spalmabile - cream cheese
(Contains: Melk (inclusief lactose))
Not included in your delivery
½ tablespoon
[Plant-based] butter
250 milliliters
Low sodium vegetable stock
½ tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2975 kJ
Calories711 kcal
Fat35.9 g
Saturated Fat13.7 g
Carbohydrate74.9 g
Sugar8.6 g
Dietary Fiber15.6 g
Protein24.4 g
Salt2.3 g
Potassium788.6 mg
Calcium93.3 mg
Iron1.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Casserole with Lid
Cooking Steps
1
- Prepare the stock.
- Chop the onion and crush or mince the garlic.
- Quarter the mushrooms.
2
- Heat a drizzle of olive oil in a deep frying pan over medium-high heat.
- Fry the garlic with the onion and the mushrooms for 3 - 4 minutes.
- Add the bulgur and toast the grains for 1 minute, then pour in the stock. Cook gently for 10 - 12 minutes, covered, stirring regularly.
- Discard the tips of the green beans and then cut into thirds.
3
- Stir in the green beans and cook for 6 - 8 minutes, until the bulgur is soft but still al dente.
- Add extra water and cook longer if you'd prefer it to be less al dente.
- When the bulgotto is done, stir in a knob of butter, the cream cheese, the Italian seasoning and half of the pecorino.
- Season to taste with salt and pepper.
4
- Roughly chop the hazelnuts.
- Cut the lemon into wedges.
- Serve the bulgotto on deep plates and drizzle with the basil crème.
- Garnish with the hazelnuts and the rest of the pecorino. Serve the lemon wedges alongside.
