Meat Lite: Bulgur 'Risotto' With Roasted Asparagus

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Serious Eats
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

4 to 6 cups homemade chicken stock

1 bunch (16 spears, about 1 pound) asparagus, woody stems removed and reserved

1 tablespoon butter, melted

1 tablespoon olive oil

1/2 teaspoon kosher salt

4 ounces pancetta, cut into 1/4-inch cubes

1 large shallot, minced (about 1/4 cup)

1 1/2 cup bulgur wheat

1 ounce sun-dried tomatoes, chopped

4 ounces of brie, rind removed, cut into small cubes

Lemon wedges, for squeezing over finished risotto is desired

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