Bulgur Risotto with Corn and Shrimp

Name: Bulgur Risotto with Corn and Shrimp
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 237 milliliters bulgur wheat; 59 milliliters cilantro, chopped; 473 milliliters fresh or frozen corn kernels; 3 cloves garlic, finely chopped; 2 limes (1 juiced, 1 cut into wedges); 2 Tbsps olive oil; 1 medium red bell pepper, cored, seeded and chopped; 0 teaspoons red pepper flakes; 1 teaspoons salt; 340 grams fresh or frozen (thawed) raw shrimp, shelled and deveined

Bulgur Risotto with Corn and Shrimp might be just the main course you are searching for. This dairy free and pescatarian recipe serves 4. One portion of this dish contains about 25g of protein, 10g of fat, and a total of 356 calories. Head to the store and pick up bulgur wheat, pepper flakes, garlic, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes around 45 minutes. This recipe is typical of Mediterranean cuisine.

Instructions

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, 1/2 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.)

Ingredients you will need

Bulgur

Garlic

Water

Salt

Cooking Oil

Equipment you will use

Pot

Add shrimp. Cook, stirring constantly, until it turns pink, 2 to 3 minutes.

Ingredients you will need

Shrimp

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.

Ingredients you will need

Red Pepper Flakes