For a fresh, simple summertime meal, try Bulgur Risotto with Corn and Shrimp. Using bulgur wheat instead of the traditional Arborio rice boosts this risotto on the healthfulness scale. And because bulgur is a whole grain, it is rich in fiber, vitamins, minerals and protein. Unlike other whole grains such as wild rice or wheat berries, bulgur has a fast-cooking time (10-12 minutes) because it is first parboiled, dried, ground and then sold to the consumer.
Shrimp, corn and lime enliven the bulgur in this dish, giving it a summertime feel. We enjoyed our risotto chilled and served over salad greens. This risotto would also make a great filling for lettuce wraps.
2 tablespoons olive oil
3 cloves garlic, finely chopped
1 cup bulgur wheat
½ teaspoon salt
12 ounces fresh or frozen (thawed) raw shrimp, shelled and deveined
2 cups fresh or frozen corn kernels
1 medium red bell pepper, cored, seeded and chopped
2 limes (1 juiced, 1 cut into wedges)
¼ teaspoon (or more!) red pepper flakes
¼ cup cilantro, chopped
Heat oil in a large pot over medium heat. Cook garlic, stirring, for 30 seconds; add bulgur and salt; stir 1 minute more. Gradually stir in 2 cups boiling water, ½ cup at a time (waiting until bulgur absorbs it to add more), until bulgur is slightly soupy, 8 to 10 minutes. (You might not use all the water.) Add shrimp. Cook, stirring constantly, until it turns pink, 2 to 3 minutes. Add corn, bell pepper, juice from 1 lime and red pepper flakes; stir, adding water to keep mixture creamy. Cook, stirring, until corn and pepper are warmed through, 1 to 2 minutes. Add cilantro; serve with lime wedges.