The strong mint flavor makes this risotto a great foil for the garlic-infused shrimp. Although chewy bulgur grains separate in tabbouleh, they stick together when cooked as a risotto.
3 cups water
1 teaspoon salt, divided
2 tablespoons olive oil, divided
3/4 cup finely chopped green onions
1 cup uncooked bulgur
4 cups torn spinach
1/3 cup chopped fresh mint
1 tablespoon grated lemon rind
2 tablespoons fresh lemon juice
4 garlic cloves, minced
1/4 teaspoon freshly ground black pepper
1 pound medium shrimp, peeled and deveined
Lemon wedges (optional)
How to Make It
Combine water and 3/4 teaspoon salt in a medium saucepan; bring to a simmer (do not boil). Keep warm over low heat.
Heat 1 tablespoon oil in a medium sauté pan over medium heat. Add green onions; cook 1 minute, stirring constantly. Add bulgur; cook 2 minutes, stirring constantly. Add warm salted water, 1/2 cup at a time, stirring frequently until each portion of warm salted water is absorbed before adding the next (about 20 minutes total). Remove from heat. Add spinach, mint, rind, and juice; stir until spinach wilts. Keep warm.
Heat 1 tablespoon oil in a medium nonstick skillet over medium-high heat. Add garlic; sauté 30 seconds. Add 1/4 teaspoon salt, pepper, and shrimp; sauté for 2 minutes or until shrimp are done. Divide risotto evenly among 4 small bowls or plates, and arrange shrimp evenly over risotto. Garnish with lemon wedges, if desired.
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If you enjoy the earthy taste of bulgur, you will like this recipe. I thought it was GREAT! I made it just as written - no substitutions or changes. The inclusion of the lemon peel/fresh lemon juice was nice. I think if you are someone who is dieting, recipes with interesting flavors help a LOT with satiety. It felt like I ordered this is at a restaurant! Loved it!!