It's almost all we will need.

In a pot heat 2 tbsp oil, add dry vermicelli, and fry it till brown, while stirring occasionally to keep it from baking. Roasted vermicelli to shift to a separate dish.

In the same cauldron to pour another 2 tbsp oil, add chopped onions and spasserovat it until Golden brown. The pulp of tomatoes grate on a coarse grater, peel the remaining to throw out. Chopped tomatoes add to the onions, and saute five to six minutes.

Next to the roast add washed bulgur, roasted vermicelli, 600 ml. of hot water, salt and pepper to taste. To mix things up, to try again to taste (if needed - it needs more salt, poperchit) Contents in the cauldron and boil on medium-high heat, close with a tight lid, lower the heat to minimum (!) and cook for 20-25 minutes. Fire off, but the cover is not open, give pilaf to stand up and "recover" for another 10 minutes.

All! The risotto is ready, serve with fresh vegetables!