Photo: Randy Mayor; Styling: Cindy Barr
Yield
4 servings (serving size: about 3/4 cup risotto and about 3 ounces shrimp)

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.

How to Make It

Step 1

Combine water and 3/4 teaspoon salt in a medium saucepan; bring to a simmer (do not boil). Keep warm over low heat.

Step 2

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.

Step 3

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.

You May Like

Ratings & Reviews