Preparation Time: 30 Minutes
Serves 8
Submitted by: Gaea Products S.A.
Suggested Olive Oil: Gaea Kritsa

Crunchy asparagus combined with peas in a delicious bulgur wheat risotto. Perfect to be served as a main dish for vegetarians or side dish to accompany meat.

Ingredients

2 Tablespoon Gaea Kritsa Extra Virgin Olive Oil
8 scallions, coarsely chopped
3 garlic cloves, minced
1 1/2 cups coarse grained bulgur
Approximately 5 to 6 cups stock
1 ½ cups white wine
8 stalks of asparagus, trimmed and cut into 6-mm / 1/4-inch pieces
2 1/2 cups shelled peas (frozen)
1 1/2 cups grated graviera, or other hard goatcheese plus more for garnish
1/2 cup heavy cream

Preparation

Sauté the scallions and then garlic in olive oil. Add the bulgur and toss to coat. Add half the stock and stir while the bulgur cooks. Heat should be medium-low. Pour in the white wine. Let the alcohol cook off. Let the bulgur absorb the wine. The bulgur should be soft and like risotto at this point. Add more stock if necessary to achieve this creamy texture. Add the peas and asparagus. Cook through until tender. Add the cheese and cream and stir until the cheese melts.

• Drizzle with a few drops of olive oil and serve immediately.