This risotto is perfect for summer evenings. It has a lovely sweetness to it, which comes from the balsamic vinegar, caramelised onions and fig jam.
Summer Veg and Bulgur Wheat Risotto with Fig Jam
Prep: 10 mins
Cook: 25 mins
2 tbsp olive oil
1 red onion, chopped
3 garlic cloves, crushed
1 tbsp balsamic vinegar
½ tsp brown sugar
½ red pepper, deseeded and sliced
5-6 mushrooms, sliced
1 courgette, cubed
2 mugs vegetable stock
2 tbsp nut/rice/soya milk (optional)
1 mug bulgur wheat
½ tsp marmite
1 tbsp fig jam
4 bay leaves
1 tbsp herbes de provence (or a combination of anything that you have dried from: oregano, marjoram, thyme, basil)
small handful fresh oregano, chopped
handful fresh parsley, chopped
salt and pepper
juice of ½ lemon
Start by heating the olive oil in a large sauce pan and when hot add the onions. Fry for 5 minutes before adding the garlic, vinegar and sugar then leave until it goes sticky.
Add the sliced pepper and mushrooms and cubed courgette and cook for 5 minutes, whilst the kettle boils to make the stock.
If you have homemade veggie stock then use this, I used OXO = 1 cube for 2 mugs of hot water.
Add to the pan the stock, milk, bulghar wheat, marmite, jam, bay leaves and dried herbs then pop a lid on the pan and leave to cook for 15 minutes, stirring occasionally.
Once the liquid has soaked into the bulghar wheat then it should be done, but try the wheat to make sure it is desired consistency – it should still have a bite to it.
Add sea salt and black pepper as required, stir through the fresh oregano and parsley and serve in a big bowl with freshly squeezed lemon on top.