HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSpring Asparagus & Shrimp Risotto
Spring Asparagus & Shrimp Risotto

Spring Asparagus & Shrimp Risotto

with Meyer Lemon

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The Meyer lemon is a hybrid citrus fruit - taking both the refreshing and tangy character of the lemon, and the sweet flavor of the orange. It's the perfect match for the Spring flavors in this risotto!

Tags:Eat FirstGluten-free

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

Total Time45 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

10 ounce



¾ cup

Arborio Rice

1 unit

Meyer Lemon

1 bunch


1 unit

Veggie Stock Concentrate

1 unit

Yellow Onion

2 clove


¼ cup

Parmesan Cheese


1 bunch


Not included in your delivery

1 tablespoon



2 tablespoon

Olive Oil


Kosher Salt



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories663 kcal
Energy (kJ)2774 kJ
Fat26 g
Saturated Fat0 g
Carbohydrate85 g
Sugar0 g
Dietary Fiber7 g
Protein46 g
Sodium0 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.
Utensilsarrow down iconarrow down icon
Instructionsarrow up iconarrow up icon
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In a small pot, bring 4 cups water to a simmer with the stock concentrate over medium-low heat. Trim and discard bottom 1 inch of the asparagus, then cut into 1-inch pieces. Halve, peel, and finely chop the onion. Finely mince or grate the garlic. Finely chop the parsley. Zest and halve the Meyer lemon.


Heat 1 table spoon olive oil in a large pan over the medium heat. Add the onion to the pan and cook, stirring, for 5 minutes, until softened. Add half the garlic and cook for another 30 seconds, until fragrant. Season with salt and pepper.


Add the Arborio rice to the onion mixture and stir to coat. Hint: If you have some white wine handy, this would be the great time to add a splash! Just let it bubble until nearly evaporated. Otherwise, begin adding the stock to the pan, 1/2 cup at a time, stirring between each addition, until liquid is absorbed. Continue adding stock by the 1/2-cupfull until the rice is tender with some bite to it, about 30 minutes.


In between additions, heat 1 tablespoon olive oil in another medium pan over medium heat. Add the asparagus and cook, tossing, for about 3 minutes. Add the shrimp and the remaining garlic and cook, tossing, until shrimp is just pink and asparagus is crisp-tender. Season with salt and pepper and set aside.


When the risotto is al dente, stir in the shrimp, asparagus, 1 tablespoon butter, the lemon zest, half the parsley, and half the Parmesan. Season with salt and pepper and a squeeze of Meyer lemon.


Sprinkle the risotto with the remaining Parmesan and parsley and enjoy!