Bulgur wheat, pumpkin and cavolo risotto

Photo: Simon Lambert
Photo: Simon Lambert
Warming, comforting dishes are creeping into our meal times and risottos are a great go-to, as they are fast to make and only one pot is needed. For this recipe I have used bulgur wheat to lighten it up and to add a more wholesome flavour.

Serves 4

500g pumpkin, peeled, deseeded and diced
1 onion, diced
1 stick celery, diced
1 tsp fresh rosemary leaves, finely chopped
2 Tbsp butter
250g bulgur wheat
1½ litres chicken or vegetable stock (hot)
¼ tsp salt
pinch freshly grated nutmeg
freshly cracked pepper
250g cavolo nero, stalks removed, finely shredded
50g freshly ground parmesan cheese
extra virgin olive oil to serve


Put the butter in a deep-sided, heavy-based saucepan, add the diced onion and celery and sweat them for 5 minutes, then add the pumpkin and rosemary. Cover and cook over a moderate heat for 5 minutes.

Add the bulgur wheat and stir through so that the grains get well coated. Let them toast for 3-4 minutes to intensify the flavour.

Ladle in the stock one ladle at a time, stirring well between each addition.

Continue until all the stock has been added and absorbed. Season lightly to taste.

The pumpkin should be slightly mushy and the wheat should be fluffy and tender.

Fold through half of the grated Parmesan cheese and serve immediately with more cheese and a drizzle of extra virgin olive



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