Bulgar Wheat Risotto: Mushroom or Beetroot?

Since giving my blog a little spruce up, I have decided to include more recipes as well other posts to help you and I feel happier about ourselves (you can catch up here), so I thought I would start off with two of my most favourite, healthy go-to dishes: Bulgar Wheat Risotto's.

Not only is Bulgar wheat high in fiber and protein, but it cooks in no time and is a brilliant blank canvas for any flavourings. The mushroom dish is full of garlic and comfort, whilst the beetroot risotto (from my beloved Deliciously Ella cookbook) holds beautiful colour and simple fresh flavours. Each one is perfect for batch cooking for lunches and dinners, or on the go, making sure you're full of energy without the bloated feeling after too many plates of pasta... c'mon, we've all been there!

Now, I have question for you...

Are you more of a small, brown mushroom?

Or a pink, juicy beetroot?

And if you can't decide, then cook both. But please be warned, these are extremely easy recipes!

Mushroom and Garlic Bulgar Wheat Risotto:

Serves 1
1 tbsn Coconut oil/olive oil 
2 garlic cloves
1 small onion
200g Chestnut Mushrooms
80g Bulgar Wheat (rinsed)
1pt Chicken/Veg stock (fresh stock, from the bones if possible)
Salt and Pepper to taste
2 tspn dried herbs
1 Lemon
A handful of spinach (optional)

Start off by finely chopping the onion, garlic and mushrooms and putting a medium saucepan on low. Gently heat the oil in the pan and add the onions. Leave to sweat down for 5-10 minutes and follow with the garlic - cook until light brown. Add the mushrooms, herbs, salt and pepper and sweat down further until all the delicious flavours of the mushrooms, garlic and onions are intertwined. 

To the same pan add the Bulgar wheat and cook for a few minutes whilst it soaks up all the juices. Then add 3/4 of the stock and turn it up to simmer with the lid on, stirring once in while to prevent sticking. 

Once all the liquid is soaked up and the Bulgar Wheat is plump and soft then you can squeeze in the lemon juice. If you're using spinach then add that now and allow it to wilt down quickly. 

Now get stuck in there, have a taste and see if you need to add any seasoning. If it's to your liking then spoon it into your favourite dish and gobble it up. 

Buckwheat and Beetroot Rissotto via Deliciously Ella ( adapted, I use Bulgar wheat)

Serves 2
4-5 Beeroot (Roast your own, or if you're in a hurry then buy pre-cooked)
200g Bulgar Wheat
1 lemon
1/2 x 400ml tin of coconut milk 
salt and pepper
feta to crumble on top

If you're cooking your beetroot from fresh, then preheat the oven and pop the purple balls of goodness onto a baking tray and allow the beetroot to cool after cooking for an hour with skins on.

Whilst the beetroot is cooking, rinse your Bulgar wheat and add it to a sauce with boiling water... nothing else... and leave to bubble up until all liquids absorbed. 

When you have the beetroot you are using prepared, put it in blender with the coconut milk, salt and pepper and juice of a lemon. Whizz it all up until blended and smooth. 
  
Once the Bulgarwheat has cooked, stir in the beetroot mixtures, heat through and then serve. Add the feta cheese on last as an added tanginess. 

See, I did warn you... unbelieeeevably easy to do!

If you do end cook one of these up for yourself then you can send me picture over to my instragram or twitter.

What recipes are you repeatedly cooking at the moment?