Lemon-Mint Bulgur Risotto with Garlic Shrimp

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.

Yield: 4 servings (serving size: about 3/4 cup risotto and about 3 ounces shrimp)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 321
  • Calories from fat: 26%
  • Fat: 9.4g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 5.3g
  • Polyunsaturated fat: 1.6g
  • Protein: 28.9g
  • Carbohydrate: 32.3g
  • Fiber: 8.2g
  • Cholesterol: 172mg
  • Iron: 4.9mg
  • Sodium: 789mg
  • Calcium: 132mg

Ingredients

  • 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)

Preparation

  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.
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