Shrimp Risotto

While visiting my older sister Susan’s house years ago, she made Dan and I this shrimp risotto that screamed springtime. It was fresh and lovely, using mint and lemon, and makes me think of her each time I make it (which is often when the weather is warm).

I play around with the grain on this one, sometimes using bulgur, as the recipe suggests, other times using quinoa or Arborio. I think I can sneak it onto our plates at least one more time before the season shifts into summer.