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Risotto: Bulgur Risotto w/ Spinach & Bacon

Source of Recipe

Gourmet Magazine


List of Ingredients

2 medium onions, chopped
2 tablespoons olive oil
2 teaspoons minced garlic
2 cups coarse bulgur
4 cups chicken broth
3 1/2 cups pwater
1/2 pound bacon, chopped
12 cups baby spinach, trimmed
2/3 cup fresh grated Parmesan cheese


Recipe

Cook onion in oil in a 2-quart heavy saucepan over moderate heat, stirring, until softened. Add garlic and cook, stirring, 30 seconds. Add bulgur, broth, and water and bring to a boil. Reduce heat and simmer, covered, until bulgur is tender and creamy (like risotto), about 20 minutes. While bulgur is simmering, cook bacon in a skillet over moderate heat, stirring, until crisp, then drain on paper towels. Stir spinach into bulgur until wilted, then stir in Parmesan, half of bacon, and salt and pepper, to taste. Serve "risotto" sprinkled with remaining bacon. Yield: 4 servings.