Spicy Avocado Corn Bulgur Risotto

October 10, 2012

15

Spicy Avocado and Corn Bulgur Risotto.psd

I don’t know about you, but I’ve been dreaming about putting avocado in my risotto for a long time. An embarrassingly long time. For a while, I imagined a beautifully vivid green, Slimer-like risotto. What? Slimer-like risotto doesn’t sound totally appealing to you? Fine. It probably wouldn’t look very appealing either. And anyway, once I started dreaming up this recipe, it began to grow and grow into a whole new beast. But a big friendly beast who I really wanted to come across. So, I made it happen.

For this risotto, I decided to use bulgur instead of arborio rice. So really, it’s a lie to call this risotto anyway. But I’m going to because I used the same basic (easy!) risotto process and came up with a similar end product. In case you haven’t noticed; risotto is an addiction of mine. One of the first dishes I feel like I perfected and one of the most versatile of all foods. At this point, anything I slowly add chicken broth to and eat out of a bowl, I call risotto.

Spicy Avocado Corn Bulgur Risotto (serves 4-6):
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  • 3 1/2 C chicken or vegetable broth
  • 1 T olive oil
  • 2 shallots, diced
  • 3 garlic cloves, minced
  • 1 jalapeño pepper, finely copped (seeds removed if you don’t want too spicy)
  • 1 1/2 C bulgur
  • 1/2 C dry white wine
  • 3/4 C corn
  • 2 avocados
  • 1-2 T lemon juice
  • 1/4 C parmesan cheese, grated

Spicy Avocado and Corn Bulgur Risotto Ingredients.jpg

I have a whole risotto spiel I give each time I make and post about it, so I’ll keep it short and sweet here. Despite what you might have heard, making risotto is ridiculously easy. If you’d like to challenge me to make it with my eyes closed, I will accept your challenge. Let’s do this. In the meantime, I promise that once you make it once, you’ll want to make it every night. Or at least once a week. It’s the most versatile dish ever.

And so.

Start by bringing chicken or vegetable broth to a simmer in a saucepan and then reducing the heat to low.

Spicy Avocado and Corn Bulgur Risotto Broth.jpg

Add your olive oil to a different saucepan over medium heat. Add shallots and garlic and cook for about 4 minutes, until translucent.

Spicy Avocado and Corn Bulgur Risotto Onion.jpg

Add in jalapeño and cook for another minute.

Spicy Avocado and Corn Bulgur Risotto Jalapeno and Onion.jpg

Another tip I repeat over and over is using a VeggiChop for jalapeños and other spicy peppers. I LOVE hot peppers, but hate chopping them because I’m a mess at it and wear contacts. So, I throw them in the VC and have it do the work for me. Goodnight.

Spicy Avocado and Corn Bulgur Risotto Jalapeno.jpg

OK, here’s the part where you add the bulgur. Stir it up for a minute.

Spicy Avocado and Corn Bulgur Risotto Grain.jpg

Now pour in your wine and stir until it is all absorbed. Good news is you now have practically an entire bottle of wine open that will go bad if you don’t drink it quickly! Hurry!

Now, add about a 3/4 C of warmed chicken broth to the bulgur, stir and let it absorb. Repeat. The other good news is bulgur is a lot less sticky than arborio, so you really don’t need to feel the need to stir like a crazy person (not that you should anyway. But arborio rice does get a bit sticky if you don’t stir).

When you’re almost done adding all your broth, add the corn to the pot.

Spicy Avocado and Corn Bulgur Risotto Grain and Corn.jpg

And whip your avocado up. I decided to use my Vitamix because I wanted a nice puree. But you can use a blender or food processor or even mash by hand.

Whatever you do, make sure you add some salt, pepper, and lemon juice.

Spicy Avocado and Corn Bulgur Risotto Avocado.jpg

I thought I’d only use one avocado, but I quickly realized I wanted two. Should have known!

Spicy Avocado and Corn Bulgur Risotto Avocado Puree.jpg

Add it to the almost-completed risotto.

Spicy Avocado and Corn Bulgur Risotto Grains and Avocado.jpg

And stir it in.

Stir in the parmesan, too, while you’re at it.

Spicy Avocado and Corn Bulgur Risotto Cooking 2.jpg

Not quite Slimer-like in color, but I’m going with “that’s a good thing.” Risotto looking like Ecto Cooler could get scary.

In case you’re unaware:

Slimer.jpeg

I’m pretty sure if you’re a child of the 80s, you refer to anything of a bright color as Slimer-like. Amiright?

Also known as scary green.

Spicy Avocado and Corn Bulgur Risotto 1.jpg

This, on the other hand, was not scary at all. It was whole grain deliciousness.

Spicy Avocado and Corn Bulgur Risotto 2.jpg

I loved the quick bite of spice from the jalapeño pepper and the mellow flavor and creamy texture from the avocado. Perfect contrasts married together. As Paula Abdul would say, opposites attract.

I love me some 80s/early 90s. (Am I the only one STILL sad she left [slash was fired from] American Idol??)

Spicy Avocado and Corn Bulgur Risotto 3.jpg

And don’t even get me started on how sad I am that summer corn is gone and I have to go back to the frozen stuff.

Spicy Avocado and Corn Bulgur Risotto 4.jpg

But it’s not too tough to make myself feel better when I’m now surrounded by orange vegetables. Pumpkin risotto? I am so ready for that one.

Spicy Avocado and Corn Bulgur Risotto 6.jpg

Plus, I’m still working on my candy corn recipe for the year. I do one per year and then stay away from the stuff for the remainder. Candy corn risotto? Don’t worry; I won’t even touch that one. I did totally just Google it, though, and was momentarily frightened before I realized that “candy” is an actual type of corn. Like the vegetable corn. Phew. Some things are even too much for me. Believe it or not.

Spicy Avocado and Corn Bulgur Risotto 8.jpg

Some of you might want to know if the bulgur makes this dish a lot different than the traditional arborio rice, I would say yes. It definitely has a healthier whole-grain taste and doesn’t have that super creamy consistency of arborio risotto. That’s one reason I think this was a good dish to add the avocado to. It added the creamy factor.

Spicy Avocado and Corn Bulgur Risotto 9.jpg

And made for the perfect take for lunch leftovers for the next couple days.

I’ve been having really weird focusing issues lately. It’s like I can’t concentrate until I put on the right music and then I get into this zone where I can work for a couple hours straight just banging work out. Right now it’s Pink. And the entire time I was writing this post I was both typing in tune to the songs and stopping to dance in between sentences. I don’t know. Whatever works, right?

Speaking of, the new Pink album is basically the most immature album ever and I’m totally obsessed with it. I’m pretty sure Pink entered her freshman year of college and remains there to this day. But you have to love her for it. So much for growing up and getting boring.

What music motivates you to get work done?

[Sues]

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15 Responses to "Spicy Avocado Corn Bulgur Risotto"

  1. what a UNIQUE recipe!!!

    i was really procrastinating packing tonight so i listened to my friends on a podcast…

  2. Simply Life says:

    I love this idea of using bulgar instead of arborio rice!

  3. Shannon says:

    ha, slimer. love the idea of adding an avocado sauce to bulgur-otto? 🙂 yum. i, too, am sad at the loss of summer produce, but trying to embrace the squashes!!

  4. Pam says:

    Very creative and flavorful looking risotto. So many great flavors and textures.

  5. Nicole says:

    That slimer graphic brings me waaay back! I’m definitely going to use that image for my work Google chat icon! I have lots of bulgar left over from another recipe and I like the idea of making it into a risotto. Great idea! I’m so sad about summer corn, too.

  6. I heard Pink’s new song on the radio yesterday and loved it…and felt a slight bit of shame for loving it. But you’re right – her immature lyrics just work somehow. And she’s kind of badass. 😉

  7. Rachel Cooks says:

    I’m loving this healthier take on risotto. Yum!

  8. Erica says:

    YUM! Oh my gosh- love the idea of avocado in there. I like cheesy pop music 😉

  9. what an interesting idea! i love all the flavors, i’m sure it tastes fantastic. 🙂

  10. Ashley says:

    I was head over heels in love with the Hi-C Ecto Cooler drink. Best Hi-C ever! I absolutely agree that once you realize risotto isn’t this tedious, hours long task, you’ll make every possible variation you can imagine. I like the use of bulgur, since I never know what to use it for besides tabbouleh. And my motivational music is all over the board, though I have a lot of trashy pop songs on my workout playlists.

  11. Reeni says:

    Love the idea of a bulgur risotto! You seasoned this up nicely with the jalapeno and avocado – no Slimer here. Is it sad that I know who Slimer is too? I love 80’s stuff especially movies.

  12. Joanne says:

    Love love love! I actually just bought a bag of bulgur and now feel compelled to use it up before grain beetles decide to dive into it/eat their way through it. This recipe sounds perfect!

    Candy corn rice pudding perhaps? Almost like risotto but not quite. 😛

  13. Claudia says:

    You are coming dangerously close to actually being Martha here! This is utterly delectable. Love the hint of heat and slimy, sumptuous green! Music definitely helps me zone in on my writing. I listen to whatever is in tune with the play I am concocting. No rhyme or reason! It could be Sinatra. I could be Celtic. It could be Coldplay.

  14. Odetta says:

    Love the avo in the bulgur! I need to make risotto more often!

  15. This sounds lovely. Going to give this a go. thanks for sharing this recipe.

    Simon

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