Mushroom, Tomato And Arugula Bulgur Wheat Risotto - cooking recipe

Ingredients

3 tbsp oil
200 g cherry tomatoes
350 g button mushrooms, halved
2 None onions, peeled and finely chopped
3 cloves garlic, peeled and finely chopped
300 g bulgur wheat
500 ml vegetable stock
100 ml dry white wine
150 ml whipping cream
75 g pecorino cheese, grated, plus extra, shaved, for garnish
100 g rocket
15 g fresh flat-leaf parsley, finely chopped

Preparation

Heat the oil in a frying pan and saute the tomatoes until softened. Remove and set aside. Add the mushrooms to the pan and fry until browned. Add the onions and garlic and fry for 2 mins. Add the bulgur wheat, stock, wine and cream, bring to a boil and simmer over a low heat for 10 mins.
Fold the cheese, arugula and tomatoes into the risotto. Season with salt and white pepper. Sprinkle over the parsley and serve garnished with shaved pecorino.