Bourghul Risotto with Autumn Vegetables and Dried Gruyère

Recipe by: Daniel Puskas, Oscillate Wildly

Entrée for 4 or main course for 2

Ingredients:

4 cups of coarse bourghul

4 parsnips

500ml milk

1 bunch of baby carrots

1 bunch of asparagus

1 large king brown mushroom, sliced

200g Gruyère

100g Parmesan cheese

Method:

Peel parsnips and simmer in milk until soft then purée. If the milk doesn't quite cover the parsnips just top up with some water.

Boil the bourghul in lots of salted water until cooked (takes about 8-10min), then refresh in ice water.

Grate the Gruyère cheese with a Microplane (or similar) and dry out in the oven at 80*C for about 15min.

Peel baby carrots and peel and slice asparagus. Heat some butter (or olive oil) in a pan and sauté carrots, asparagus and mushroom until cooked. Finish with Cinzano Rosso and a dash of good quality vinegar.

To serve:

Reheat bourghul in a pot with the parsnip puree, then add grated Parmesan so it melts in and resembles traditional risotto. Place the cooked veggies on top and finish with the dried cheese.