Make Carotte et Boulgour Risotto

Carotte et Boulgour Risotto

Ingredients:

- 2 tablespoons of olive oil
- 1 small onion, finely chopped
- 2 cloves of garlic, minced
- 1 cup of boulgour
- 2 cups of vegetable broth
- 2 cups of grated carrots
- ½ cup of white wine
- 2 tablespoons of crème fraîche
- ½ cup of grated parmesan cheese
- Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large saucepan over medium heat.
2. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the boulgour and cook for another 2 minutes, stirring occasionally.
4. Add the vegetable broth, carrots, and white wine and bring to a boil.
5. Reduce the heat to low and simmer, stirring occasionally, until the boulgour is tender and the liquid is absorbed, about 15 minutes.
6. Remove from the heat and stir in the crème fraîche and parmesan cheese.
7. Season with salt and pepper to taste.
8. Serve hot. Enjoy!