Shrimp and Asparagus Risotto

Shrimp and Asparagus Risotto

with Meyer Lemon and Parmesan

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One of our favorite things about risottos is that they can breathe new life into otherwise ordinary ingredients. Like shrimp and asparagus, which in any other context might seem like the start of a crisp salad or stir-fry, but here become cozy, warm, and tender when folded into the oozy grains. To freshen things up, we’re adding a dash of Meyer lemon, the hybrid citrus fruit that’s part orange, part lemon, and all tangy deliciousness.

Tags:Eat FirstGluten freeContains shellfish
Allergens:ShellfishMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time45 minutes
Cooking difficultyLevel 2
Ingredients
serving amount
Ingredients
serving amount

10 ounce

Shrimp

(ContainsShellfish)

¾ cup

Arborio Rice

6 ounce

Asparagus

1 unit

Yellow Onion

2 clove

Garlic

¼ cup

Parmesan Cheese

(ContainsMilk)

1 unit

Vegetable Stock Concentrate

1 unit

Meyer Lemon

Not included in your delivery

1 tablespoon

Butter

(ContainsMilk)

2 teaspoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Values
/ per serving
Energy (kJ)2427 kJ
Calories580 kcal
Fat18 g
Saturated Fat8 g
Carbohydrate73 g
Sugar5 g
Dietary Fiber7 g
Protein37 g
Cholesterol245 mg
Sodium750 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensils
Small pot
Zester
Large Pan
Bowl
Slotted Spoon
Pan
InstructionsPDF
Instructions
Make Stock and Prep
Make Stock and Prep
1

Wash and dry all produce. Bring 4 cups water and stock concentrate to a simmer in a small pot over mediumlow heat. Meanwhile, trim and discard bottom inch from asparagus, then cut stalks into 1-inch pieces. Halve and peel onion. Finely chop one half (save other for another use). Mince garlic. Zest, then halve lemon.

Cook Onion
Cook Onion
2

Heat a drizzle of olive oil in a large pan over medium heat. Add onion and cook, stirring, until soft, about 5 minutes. Add half the garlic and cook, stirring, until fragrant, another 30 seconds.

Blanch Asparagus
Blanch Asparagus
3

While onion cooks, fill a medium bowl with ice water. Lower asparagus into simmering stock. Cook until bright green, about 1 minute. Remove with a slotted spoon (keeping stock over medium-low heat) and transfer to bowl with ice water. Let cool, then drain.

Make Risotto
Make Risotto
4

Add rice to pan with onion. Cook, stirring, until grains are translucent. Add stock ½ cup at a time, stirring after each addition. Allow rice to absorb most of stock before adding more. Continue until grains are al dente and creamy, 25-30 minutes.

Cook Shrimp
Cook Shrimp
5

Heat a drizzle of olive oil in a medium pan over medium heat. Pat shrimp dry with a paper towel. Add shrimp, remaining garlic, and asparagus. Cook, tossing, until shrimp are opaque, 3-4 minutes. Season with salt and pepper.

Finish
Finish
6

When risotto is done cooking, stir in shrimp mixture, a pinch of lemon zest, half the Parmesan, and 1 TBSP butter. Season with salt, pepper, and a squeeze of lemon. Divide risotto between plates. Sprinkle with remaining Parmesan and serve.