Bulgur Mushroom Risotto

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 146.2
  • Total Fat: 5.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 6.1 mg
  • Total Carbs: 19.9 g
  • Dietary Fiber: 5.4 g
  • Protein: 3.5 g

View full nutritional breakdown of Bulgur Mushroom Risotto calories by ingredient
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Great for a side dish or even the main course. I did not create this recipe. I found it on foodbuzz dot com. Great for a side dish or even the main course. I did not create this recipe. I found it on foodbuzz dot com.
Number of Servings: 6


    2 tablespoons olive oil
    1 small onion (or 4 shallots), finely diced
    6 garlic cloves, sliced
    1 cup bulgur wheat
    1 cup fresh wild mushrooms (porcini, oyster, hen-of-the-woods, whatever you like)
    1/2 cup dried wild mushrooms
    1 cup warm water
    1 1/2 cup vegetable or chicken stock
    10-12 sprigs fresh thyme? Or 1/4 to 1/2 tsp dried
    1 tablespoon butter (optional)
    Salt and pepper to taste


In a small bowl, soak the dried mushrooms in one cup of warm water and set aside.

Heat the olive oil in a medium-sized pot over medium-high heat. Add the onions and garlic and saute until translucent, 3-5 minutes. Add the fresh mushrooms and thyme. Continue cooking until slightly browned, another 3-5 minutes. When the mushrooms are ready, add the bulgur wheat and allow to toast lightly, about 1-2 minutes.

Next, add the dried mushrooms and their soaking liquid and bring to a boil. Cook over low heat, stirring occasionally, until the liquid is absorbed. When the grains appear dry, add 1/2 cup of the stock and continue stirring occasionally. Repeat until all the stock has been absorbed and the grains are tender. Remove from heat. If desired, add more thyme and butter before serving. Add salt and pepper to taste and garnish with fresh thyme.

Serving Size: Approximately 6 1-cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user DAYSDELIGHT.

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