SELF is one of my favorite magazines, and this month’s issue featured an article on whole grains. One of the recipes was this Bulgur Risotto with Corn and Shrimp, which I thought was an interesting idea. I used peas in place of the red pepper, and skipped the cilantro. The recipe was very easy to make, but I made one big mistake, I forgot to peel the shrimp before adding them to the pan! I had to peel them in my dish, which was a pretty messy affair. It was still a good meal which I would make again, but I’ll remember to peel the shrimp first. The risotto and vegetables would make a great dish on their own, although I’d recommend using chicken or vegetarian broth instead of water.
One thought on “Bulgur Risotto with Corn and Shrimp”
yum! i like putting bulgar in soup, but i'm always on the lookout for new recipes!