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Lemon-Mint Bulgur Risotto with Garlic Shrimp

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.


  • 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)

Nutrition Information

  • calories 321
  • caloriesfromfat 26 %
  • fat 9.4 g
  • satfat 1.4 g
  • monofat 5.3 g
  • polyfat 1.6 g
  • protein 28.9 g
  • carbohydrate 32.3 g
  • fiber 8.2 g
  • cholesterol 172 mg
  • iron 4.9 mg
  • sodium 789 mg
  • calcium 132 mg

How to Make It

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

  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.

  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.