Lemon-Mint Bulgur Risotto with Garlic Shrimp

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 1 cup bulgur uncooked
• 0.3 cup mint leaves fresh chopped
• 4  garlic cloves minced
• 0.8 cup green onions finely chopped
• 2 tablespoons juice of lemon fresh
• 1 tablespoon lemon rind grated
• 2 tablespoons olive oil divided
• 1 teaspoon salt divided
• 1 pound shrimp deveined peeled
• 4 cups torn spinach 
• 3 cups water 

Equipment

• bowl
• frying pan
• sauce pan

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 saut pan over medium heat.
3. Add green onions; cook 1 minute, stirring constantly.
4. Add bulgur; cook 2 minutes, stirring constantly.
5. 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).
6. Remove from heat.
7. Add spinach, mint, rind, and juice; stir until spinach wilts. Keep warm.
8. Heat 1 tablespoon oil in a medium nonstick skillet over medium-high heat.
9. Add garlic; saut 30 seconds.
10. Add 1/4 teaspoon salt, pepper, and shrimp; saut for 2 minutes or until shrimp are done. Divide risotto evenly among 4 small bowls or plates, and arrange shrimp evenly over risotto.
11. Garnish with lemon wedges, if desired.