Lemon-Mint Bulgur Risotto With Garlic Shrimp |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Cooking Light. Ingredients:
3 cups water |
1 teaspoon salt, divided |
2 tablespoons olive oil, divided |
3/4 cup finely chopped green onion |
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 fresh ground black pepper |
1 lb medium shrimp, peeled and deveined |
lemon wedge (optional) |
Directions:
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.
3. 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).
4. Remove from heat. Add spinach, mint, rind, and juice; stir until spinach wilts. Keep warm.
5. Heat 1 tablespoon oil in a medium nonstick skillet over medium-high heat. Add garlic; sauté 30 seconds.
6. Add 1/4 teaspoon salt, pepper, and shrimp; sauté for 2 minutes or until shrimp are done.
7. 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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