Bulgur Risotto with Corn and Shrimp

Bulgur Risotto with Corn and Shrimp (adapted from SELF)
2 tablespoons olive oil

3 cloves garlic, finely chopped
1 cup bulgur wheat
1/2 teaspoon salt
9 oz 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)
1/4 teaspoon red pepper flakes

1/4 cup cilantro, chopped
4 tbsp crumbled goat cheese

1. Heat oil in a large pot over medium heat.

2. Cook garlic, stirring, for 30 seconds; add bulgur and salt; stir 1 minute more.

3. 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.)
   

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

5. Add corn, bell pepper, juice from 1 lime and red pepper flakes; stir, adding water to keep mixture creamy. Cook until corn and pepper are cooked through.

6. Add cilantro; serve with lime wedges and goat cheese.

The goat cheese is not from the original recipe and isn't in the photo but it was so good on the risotto that I highly recommend it. I was a little skeptical before I made this but it really was very tasty. It had a very Mexican flavor to it. I don't think J was a big fan unfortunately.