Bulgar Wheat Risotto with Goats’ Cheese


20 minutes

Serves 2



100g Bulgar Wheat
100g Peas
1/2 Leek, finely sliced
6 leaves of Mint, finely sliced
1 litre Vegetable Stock
Juice of 2 Lemons
150g Goats Cheese, grated
1 tbsp Parmesan, grated
1 tbsp Cornish Sea Salt Lemon Pepper
1 tbsp Olive oil



In a sauté pan heat your oil. Add in sliced leeks and Lemon Pepper seasoning and soften for 5-10 mins on a low heat. Add in the Bulgar wheat and after 2-3 minutes more cooking add in your stock.

Cook for 15 minutes, stirring occasionally until the bulgar wheat absorbs the stock. Then add in your peas, mint, lemon juice, and grated goats cheese.

Cook for a further 3 minutes and then serve with a sprinkle of Parmesan and Lemon Pepper Seasoning on the table. Season according to taste.

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