Lemon-Mint Bulgur Risotto with Garlic Shrimp

Lemon-Mint Bulgur Risotto with Garlic Shrimp Recipe
Photo: Randy Mayor; Styling: Cindy Barr
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.


4 servings (serving size: about 3/4 cup risotto and about 3 ounces shrimp)

Recipe from

Cooking Light

Nutritional 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


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)


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.

Lorrie Hulston Corvin,

Cooking Light

March 2005
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