Bulgar Wheat & Chorizo Risotto with Poached Egg

Bulgar wheat ensures this cooks in no time!

Recipe By: Mizue (https://cookbuzz.com/kitchen/32)
Serves 2 Cook: 20 min

Ingredients

Bulgar wheat 120g
Olive oil 1 tbsp
Onion (small) 1
Chorizo 2 (100g)
Frozen sweetcorn 80g
White wine 50ml
Tomato puree 1 tbsp
Harissa paste 1 tsp
Eggs 2
Vinegar a little
Mozzarella cheese as required
Stock cube 1
Hot water 600ml
Salt & pepper a little
Romano pepper as you like

Method

1
This is bulgar wheat, it's full of protein.
2
Finely chop the onions and cut the chorizo into half lengthways before chopping into small bitesize pieces.
3
Dissolve the stock cube in a pan of hot water.
4
In a separate pan, put the oil and fry the chorizo and onion for 2-3 minutes. Add the bulgar wheat and fry for a further 2-3 minutes.
5
Add the wine, harissa paste and tomato puree and mix well. Add 3 ladles of the soup from Step 3 a bit at a time for the wheat to absorb the liquid.
6
Repeat Step 5 until you use all the soup. It takes around 10 minutes.
7
Add the frozen sweetcorn and season with salt & pepper. Leave the bulgar wheat a touch undercooked then turn the heat off, put the lid on and steam on residual heat for 5 minutes.
8
In the meantime, boil some hot water in another pan and add a touch of vinegar. Crack the egg in a small bowl and slide into the water for 2 minutes to make a poached egg.
9
Transfer the risotto from Step 7 into a serving dish and create a hollow on the top. Fill with grated mozzarella cheese and the drained poached egg on top. Garnish with the sliced romano pepper if you like.

Tips & Note

Bulgar Wheat & Chorizo Risotto with Poached Egg

Bulgar wheat ensures this cooks in no time!

Recipe By: Mizue (https://cookbuzz.com/kitchen/32)

Serves 2

Cook: 20 min

Ingredients

Bulgar wheat 120g
Olive oil 1 tbsp
Onion (small) 1
Chorizo 2 (100g)
Frozen sweetcorn 80g
White wine 50ml
Tomato puree 1 tbsp
Harissa paste 1 tsp
Eggs 2
Vinegar a little
Mozzarella cheese as required
Stock cube 1
Hot water 600ml
Salt & pepper a little
Romano pepper as you like

Bulgar Wheat & Chorizo Risotto with Poached Egg

Recipe ID :2344 Posted on 27 JAN 2017

Serves 2

Cook 20min
views 1,740
printed 3

saved 0

Bulgar wheat ensures this cooks in no time!

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Ingredients

Print Ingredients Email Ingredients
120g
1 tbsp
1
2 (100g)
80g
50ml
1 tbsp
1 tsp
2
a little
as required
1
600ml
a little
as you like

Method

Cook
20min
1
This is bulgar wheat, it's full of protein.
2
Finely chop the onions and cut the chorizo into half lengthways before chopping into small bitesize pieces.
3
Dissolve the stock cube in a pan of hot water.
4
In a separate pan, put the oil and fry the chorizo and onion for 2-3 minutes. Add the bulgar wheat and fry for a further 2-3 minutes.
5
Add the wine, harissa paste and tomato puree and mix well. Add 3 ladles of the soup from Step 3 a bit at a time for the wheat to absorb the liquid.
6
Repeat Step 5 until you use all the soup. It takes around 10 minutes.
7
Add the frozen sweetcorn and season with salt & pepper. Leave the bulgar wheat a touch undercooked then turn the heat off, put the lid on and steam on residual heat for 5 minutes.
8
In the meantime, boil some hot water in another pan and add a touch of vinegar. Crack the egg in a small bowl and slide into the water for 2 minutes to make a poached egg.
9
Transfer the risotto from Step 7 into a serving dish and create a hollow on the top. Fill with grated mozzarella cheese and the drained poached egg on top. Garnish with the sliced romano pepper if you like.
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Bulgar wheat ensures this cooks in no time!
Bulgar wheat, Olive oil, Onion (small), Chorizo, Frozen sweetcorn, White wine, Tomato puree, Harissa paste, Eggs, Vinegar, Mozzarella cheese, Stock cube, Hot water, Salt & pepper, Romano pepper
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