Dinner

Bulger risotto is for Dinner.

Bulger risotto takes 10 minutes to prepare.

Bulger risotto takes 10 minutes to cook.

Bulger risotto makes 8 servings.

The ingredients for Bulger risotto are:

2 cups Bulger
2 cups +1 cup fat free low sodium chicken broth
Asparagus 12 medium spears cut diagonally in small bits
Portabella mushroom 2 medium chopped (1 cup)
1 Leek - trimmed and cut into slices (white part only)

Here is how you make Bulger risotto:

Boil chicken broth with seasonings (1/2 tsp garlic powder, 1 tsp parsley, dash of black pepper). Add bulger wheat, cover and turn off heat. Leave alone for 5-7 minutes - no peeking. Mist non stick pan with oil spray (less than 2 sprays), add leek. When sweaty and aromatic, add 1/2 cup of remaining chicken broth. Add asparagus and mushroom. Cook till tender. Add the remaining 1/2 cup broth, bring to boil. Fluff the bulger, add to the leek, asparagus, mushroom mix. Remove from heat, gently combine and cover for 5-7 minutes. Serve hot. This dish can be easily prepared vegan by substituting vegetable broth for the chicken broth.Serving Size: 8 servings of healthy bulger risottoNumber of Servings: 8Recipe submitted by SparkPeople user BIBISWAS.

The nutritional information for Bulger risotto is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 111.7

• Total Fat: 0.6 g
• Cholesterol: 1.6 mg
• Sodium: 305.9 mg
• Total Carbs: 23.9 g
• Dietary Fiber: 7.3 g
• Protein: 4.2 g

The dietary needs meet for Bulger risotto is Low Fat