Bulgur and Gorgonzola risotto with Agen prunes

Recipe from Jonathan Houzelle

4 people

Preparation : 15 minutes
Cooking : 15 minutes
Ingredients :
250g of bulgur

12 Agen prunes

1 white onion

2 tablespoons of oil

150g of creamy Gorgonzola

1 half glass of dry white wine

1 vegetable stock cube

80g of chopped walnuts

1 bunch of parsley, chopped

700 ml of water
1. Preparation:

- Finely chop the onion and sweat it with the oil and the bulgur in a frying pan for 2 minutes.

– Deglaze with the white wine and reduce.

– Add the water and the stock cube, and cook the bulgur as you would a pilaf.

– Once cooked, add the diced Gorgonzola, the prunes and the walnuts.

Stir well.

– Sprinkle the chopped parsley over the top.

– Serve with a green salad or as a side dish for red meat.

3. Plating: In a soup plate for a main course or on the side of meat or fish.