Skip to main content
Spring Asparagus & Shrimp Risotto
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Spring Asparagus & Shrimp Risotto

Spring Asparagus & Shrimp Risotto

with Meyer Lemon

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 First
Gluten-free
Allergens:
Shellfish
Milk

The quantities provided above are averages only.

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

Total Time45 minutes
Prep Time
DifficultyEasy

Ingredients

serving amount

10 ounce

Shrimp

(Contains: Shellfish)

¾ cup

Arborio Rice

1 unit

Meyer Lemon

1 bunch

Asparagus

1 unit

Veggie Stock Concentrate

1 unit

Yellow Onion

2 clove

Garlic

¼ cup

Parmesan Cheese

(Contains: Milk)

1 bunch

Parsley

Not included in your delivery

1 tablespoon

Butter

(Contains: Milk)

2 tablespoon

Olive Oil

unit

Salt

unit

Pepper

sideBannerName

Nutrition Values

/ 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.

Utensils

Knife
Pot
Pan

Instructions

Cut the asparagus
1

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.

2

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 stock to the rice
3

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.

Add the asparagus and the shrimp
4

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.

Stir in the shrimp and asparagus
5

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.

6

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

Meal right image

Explore Similar Recipes

Meal left image

More delicious recipes with similar ingredients

Chicken Marbella

Chicken Marbella

Includes recyclable aluminum tray
Crispy Tofu Parm With Spaghetti Marinara

Crispy Tofu Parm With Spaghetti Marinara

plus Fresh Mozzarella
Coconut Shrimp & Hoisin Chicken Platter

Coconut Shrimp & Hoisin Chicken Platter

with Dark Meat Chicken, Veggie Spring Rolls, Slaw & Spicy Mango Chutney
Japanese-Style Spicy Shrimp Miso Ramen

Japanese-Style Spicy Shrimp Miso Ramen

plus Bok Choy, Cabbage & Corn
Roasted Half Chicken With Cherry Sauce

Roasted Half Chicken With Cherry Sauce

plus Lemon Ricotta Crostini, Mashed Potatoes & Asparagus
No-Chop Ancho Mango Shrimp Bowls

No-Chop Ancho Mango Shrimp Bowls

No knife work & only one pot!
Cajun Garlic Shrimp & Bacon Sandos

Cajun Garlic Shrimp & Bacon Sandos

with Loaded Fingerling Potatoes
Tangy Ginger Steak & Pepper Stir-Fry

Tangy Ginger Steak & Pepper Stir-Fry

with Carrot & Scallion Rice
Elote-Style Corn & Potato Chowder

Elote-Style Corn & Potato Chowder

with Cotija Cheese, Pepitas & Cilantro
Seared Steak & Shrimp Burritos

Seared Steak & Shrimp Burritos

with Guacamole, Queso, Tomato Salsa & Tortilla Chips
Pork Sausage Couscous Bowls

Pork Sausage Couscous Bowls

Includes recyclable aluminum tray
Portobello & Bell Pepper Fajita Bar

Portobello & Bell Pepper Fajita Bar

One recipe–endless ways to enjoy!
Spanish-Style Tapas with Beef Albondigas

Spanish-Style Tapas with Beef Albondigas

Enjoy a multi-dish culinary tour of a new destination!
Brazilian-Style Steak with Shrimp Stew

Brazilian-Style Steak with Shrimp Stew

plus Chimichurri, Rice & Roasted Broccoli
Shawarma-Spiced Braised Chickpeas & Kale

Shawarma-Spiced Braised Chickpeas & Kale

with Sweet Potato, Harissa Aioli & Golden Raisins
Crispy Sesame Rice & Sweet Heat Shrimp

Crispy Sesame Rice & Sweet Heat Shrimp

with Roasted Seaweed, Jalapeño, Creamy Chili Guac & Spicy Mayo
Crispy Spiced Chickpeas & Pistachio Rice

Crispy Spiced Chickpeas & Pistachio Rice

with Apricots, Cucumber Salad & Spicy Harissa Aioli
Homemade Sweet Corn & Ginger Wontons

Homemade Sweet Corn & Ginger Wontons

with Coconut Curry Sauce, Peanuts & Cilantro
Eggplant Spaghetti “Alla Norma”

Eggplant Spaghetti “Alla Norma”

with Parmesan & Chili Flakes
Miso Apricot Chicken

Miso Apricot Chicken

with Garlic Ginger Rice & Zesty Carrots

This week's must-try HelloFresh recipes