Lemon-Mint Bulgur Risotto With Garlic Shrimp

• 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)

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 saute 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; saute 30 seconds. Add 1/4 teaspoon salt, pepper, and shrimp; saute 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.

water, salt, olive oil, green onions, bulgur, torn spinach, fresh mint, lemon rind, lemon juice, garlic, freshly ground black pepper, shrimp, lemon wedges

Taken from www.myrecipes.com/recipe/lemon-mint-bulgur-risotto-with-garlic-shrimp (may not work)