Bulgur Wheat Risotto

This recipe is a great way of filling the stomachs of a very hungry crew whilst keeping the ingredients light and healthy!

Bulgur Wheat Risotto

  • Servings: 4-6
  • Difficulty: Easy
  • Print

You can use any veg you like in this recipe, even shredded chicken or pancetta bits if you fancy a bit of meat...


  • 1 cup (300g) Bulgur Wheat
  • 3 cloves garlic
  • 1 tin sweetcorn
  • Handful of Kale chopped
  • 2 Celery diced
  • 1 Carrot diced
  • 2 Onions diced
  • 1 Broccoli chopped
  • 1 Courgette diced
  • 2.5 cups (roughly) Chicken or Vegetable Stock
  • White Wine splash
  • 2tbsp Cream Cheese
  • Pecorino grated


  1. Prep the ingredients and fry in olive oil garlic, celery, onions, carrot, courgette and broccoli on a high heat until al-dente.
  2. Add bulgur wheat, kale and a little white wine to the mix and cook off for a minute or so
  3. Pour stock over until just covering all ingredients
  4. Leave to simmer for 10mins or until bulgur wheat and veg have cooked. Add a little water if necessary to keep the mixture a risotto like consistency
  5. Stir in cream cheese
  6. Take off the heat, add fresh herbs and sweetcorn
  7. Stir the pot well and serve with a sprinkle of pecorino to top it off!

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