Bulgur Risotto With Pumpkin

Total Time: 1 hr Preparation Time: 14 mins Cook Time: 46 mins

Ingredients

• Servings: 4
• 4 -6 teaspoons olive oil
• 1 1/2 inches cinnamon sticks
• 1 medium onion, chopped
• 1/2 lb pumpkin (peeled and diced, it should be 1/2 pound) or 1/2 lb winter squash, diced into 1/2 inch cubes (peeled and diced, it should be 1/2 pound)
• 1/2 cup coarse cut bulgar wheat
• 1/2 teaspoon salt
• 3/4 cup water or 3/4 cup vegetable broth

Recipe

• 1 place oil in a large heavy saucepan over medium high heat. when the oil is hot (not smoking), add the cinnamon and stir-fry for 10 seconds. add the onions and cook for 2-3 minutes allowing the onions to color a bit around the edges.
• 2 add the diced pumpkin, bulgur and salt. stir-fry for 3 minutes. add water or broth, stir and bring to a boil. cover the pot with a lid and reduce to a low simmer and cook for 30 minutes. lift the lid, cover the pot quickly with a clean dishcloth, return lid to pot. remove from heat and let stand for 15 minutes.
• 3 stir gently before serving.