Melt the butter in a large frying pan over a medium heat. Add the smoked pancetta to the pan and cook for 5 minutes until the fat has rendered down and the pancetta is starting to crisp.
Add the onion and celery to the pan and saute gently for 5 minutes, taking care to soften but not colour the vegetables. Next add the garlic to the pan and continue to cook for a further minute.
Next add the bulgur wheat to the pan and give it a good stir to coat it completely in the vegetable and butter mixture.
Turn the temperature down to medium low. Gradually pour the stock into the pan and stir well. Keep adding the stock a little at a time, allowing the bulgur wheat to absorb the liquid. Don't add it all at once, you want to cook it low and slow to allow the wheat to soften. This will take approximately 15 minutes.
With the last pour of stock, add the asparagus and peas to the bulgur wheat and cook gently for to cook through, 2-3 minutes.
To finish the dish, add the parmesan cheese, butter and chopped tarragon. Season with salt and pepper and mix well to combine. Serve immediately.
Notes
This recipe can be simply adapted to suit vegetarians. The only meat based product in the dish is the smoked pancetta, simply leave it out.If you can't find fresh tarragon for this risotto, fresh basil or parsley will also work in the dish.
Nutrition Facts
Bulgur Wheat Risotto with Asparagus, Peas & Pancetta
Amount Per Serving
Calories 614Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 14g88%
Cholesterol 60mg20%
Sodium 677mg29%
Potassium 727mg21%
Carbohydrates 71g24%
Fiber 17g71%
Sugar 5g6%
Protein 26g52%
Vitamin A 1320IU26%
Vitamin C 22mg27%
Calcium 394mg39%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •