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.

Lorrie Hulston Corvin
Recipe by Cooking Light March 2005

Gallery

Randy Mayor; Styling: Cindy Barr

Recipe Summary

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

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

321 calories; calories from fat 26%; fat 9.4g; saturated fat 1.4g; mono fat 5.3g; poly fat 1.6g; protein 28.9g; carbohydrates 32.3g; fiber 8.2g; cholesterol 172mg; iron 4.9mg; sodium 789mg; calcium 132mg.