Artichoke Bulgur Risotto

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Artichoke Bulgur Risotto

 

3 tablespoons olive oil

1/2 yellow onion, finely chopped

3 cloves of garlic, minced

2 cups bulgur

1 cup dry white wine

4 cups stock

1 1/2 cups water

4 cooked small artichokes, quartered, or 2 cooked large artichoke hearts, sliced

or one box of frozen artichoke hearts

3 tablespoons butter

6 tablespoons freshly grated parmesan cheese, plus more for garnish

salt and freshly ground black pepper to taste

 

Heat a large saute pan over medium-high heat and add the oil. Add the onion and

garlic and sauté, stirring frequently, for about 10 minutes, until lightly

browned. Add the bulgur and stir for one minute. Add the wine and cook for about

10 minutes, until the liquid is reduced by two-thirds.

Transfer the bulgur mixture to the slow cooker and add the stock, water and

artichokes. Cover and cook on high for about 2 hours, until the Grano is firm

but tender. Stir in the butter, cheese and salt and pepper to taste just before

serving.

This can also be done as a clay pot in the oven. Transfer all ingredients to a

clay pot. Put pot in cool oven. Set at 375 degrees. Cook 2-1/2 hours or until

liquid is absorbed.

Transfer to a warmed serving dish and garnish with cheese; serve immediately.