Pumpkin bulgur risotto with feta cheese and mushrooms

Ingredients

• 240 ml Bulgur, dry
• 470 ml Baby water
• 470 ml Pumpkin puree, 100% pure, canned
• 75 g Feta, reduced fat
• 2 pinch Table salt
• 2 pinch Black pepper, ground
• 250 g Champignons, cleaned, quartered
• 1 tbsp Sunflower oil
• 1 tsp Rosemary, dried

Method

1. Take a pot and cook the bulgur in salty water (2:1 water:bulgur ratio).
2. Clean the champignos and cut them into quarters.
3. Heat up 1 tbsp oil, and steam the champignons on it.
4. Add the spices, bulgur, feta cubes and pumpkin puree.
5. Mix it well and heat them together.
6. Enjoy!