Bulgur Risotto with Spinach and Bacon

Servings 4


  • 2 medium onions chopped
  • 2 tbsp. olive oil
  • 2 tsp. minced garlic
  • 2 cups #3 coarse bulgur
  • 4 cups chicken broth
  • 3 1/2 cups water
  • 1/2 lb. sliced bacon chopped
  • 12 cups baby spinach 8 oz., trimmed
  • 2/3 cup freshly grated Parmesan cheese


  • Cook onion in oil in a 2-quart heavy saucepan over moderate heat, stirring until softened. Add garlic and cook, stirring, 30 seconds.
  • Add bulgur, broth and water and bring to a boil. Reduce heat and simmer, covered, until bulgur is tender and creamy - like risotto - about 25 minutes.
  • While bulgur is simmering, cook bacon in a skillet over medium heat, stirring, until crisp; drain on paper towels.
  • Stir spinach into bulgur until wilted, then stir in cheese, half the bacon and salt and pepper to taste.
  • Serve the 'risotto' sprinkled with remaining bacon.