Bulgur Wheat Risotto with Chicken & Mushroom Recipe

By Refika's Kitchen · 45 min

Ingredients

Instructions

1. Bring 300 ml chicken broth and 600 ml water to a boil in a pot over the stove.
2. Heat 2 tablespoons butter in a large pan and sauté the 1.5 cups bulgur until it starts to change color.
3. Add the diced chicken thighs and a pinch of salt and keep sautéing.
4. Add the finely chopped onion and another pinch of salt, and sauté 3-4 more minutes.
5. Add the thinly sliced mushrooms and another pinch of salt, and keep sautéing.
6. Stir in the 2 finely chopped garlic cloves, a pinch of red pepper flakes, the rosemary leaves from 2 sprigs, and the ginger juice or zest.
7. Slowly add the hot broth while stirring well.
8. Stir in 2 tablespoons cold butter and 2 tablespoons grated Izmir tulum cheese (or parmesan).
9. Serve sprinkled with grated cheese and a pinch of black pepper.

Summarized from Refika's Kitchen's video. Watch it for the details.

More recipes with

GarlicOnionCheeseMushroomChicken thighWalnutBulgur