Lemon-Mint Bulgur Risotto with Garlic Shrimp

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.