- Calories 321
- Caloriesfromfat 26%
- Fat 9.4g
- Satfat 1.4g
- Monofat 5.3g
- Polyfat 1.6g
- Protein 28.9g
- Carbohydrate 32.3g
- Fiber 8.2g
- Cholesterol 172mg
- Iron 4.9mg
- Sodium 789mg
- Calcium 132mg
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.
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.
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hormiguita's Review
bulgur turned out sticky and musshy. and i didn't even use all 3 cups of water. I would recommend only using 2 cups.
BeckyStroz's Review
This was delicious! I used arborio rice instead of the bulger since that is what I had on hand. We didn't even miss the butter or cheese. Pairs perfectly with the garlic shrimp.
Sclaro's Review
This was such a great meal! Everyone loved the lemon taste and I was surprised at how light it tasted. I used orzo instead of bulgur, but will definitely try making it in the future with bulgur.
alen31's Review
This is a staple in my box. The clean,fresh flavors make the shrimp the main focus!
Earthy