Bulgur Risotto With Pumpkin

Name: Bulgur Risotto With Pumpkin
Ingredients: 4 -6 teaspoons olive oil; 1 1/2 inches cinnamon sticks; 1 medium onion, chopped; 1/2 lb pumpkin (peeled and diced, it should be 1/2 pound) or 1/2 lb winter squash, diced into 1/2 inch cubes (peeled and diced, it should be 1/2 pound); 1/2 cup coarse cut Bulgar wheat; 1/2 teaspoon salt; 3/4 cup water or 3/4 cup vegetable broth

7 ingredients

3 steps

Ingredients

4 -6 teaspoons olive oil
1 1/2 inches cinnamon sticks
1 medium onion, chopped
1/2 lb pumpkin (peeled and diced, it should be 1/2 pound) or 1/2 lb winter squash, diced into 1/2 inch cubes (peeled and diced, it should be 1/2 pound)
1/2 cup coarse cut Bulgar wheat
1/2 teaspoon salt
3/4 cup water or 3/4 cup vegetable broth

Directions

1

Place oil in a large heavy saucepan over medium high heat. When the oil is hot (not smoking), add the cinnamon and stir-fry for 10 seconds. Add the onions and cook for 2-3 minutes allowing the onions to color a bit around the edges.
2

Add the diced pumpkin, bulgur and salt. Stir-fry for 3 minutes. Add water or broth, stir and bring to a boil. Cover the pot with a lid and reduce to a low simmer and cook for 30 minutes. Lift the lid, cover the pot quickly with a clean dishcloth, return lid to pot. Remove from heat and let stand for 15 minutes.
3

Stir gently before serving.