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 611
printed 1

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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