Lombardy-Style Shrimp & Spinach Risotto

🥘 Ingredients

• arborio rice
  1 c
• butter
  3 tbsp
• chives
  2 tbsp
• cooking oil
  1 tbsp
• garlic powder
  1 tsp
• lemon
  1 unit
• mirepoix paste
  1 tbsp
• parmesan cheese
  ½ cup
• seafood stock concentrate
  1 unit
• shallot
  1 unit
• shrimp
  8 oz
• spinach
  4 oz
• veggie stock concentrate
  1 unit

🍳 Cookware

• medium pot
• large pan
• large pan

1. 

   1

   Wash and dry all produce. In a medium pot , bring 5 cups of water to a boil. Once boiling, reduce heat to a low simmer. Halve, peel, and mince shallot .

   shallot: 1 unit
2. 

   2

   Melt 1 tbsp butter in a large pan over medium heat. Add shallot and arborio rice . Cook, stirring constantly, until shallot is slightly softened and rice is translucent, ⏱️ 2 minutes . Add 1 cup of hot water from the pot, mirepoix paste , seafood stock concentrate , and veggie stock concentrate . Cook, stirring, until liquid has mostly absorbed. Repeat with remaining hot water, adding ½ cup at a time and stirring until absorbed, until rice is al dente and risotto is creamy, ⏱️ 25 minutes . Depending on pan size, you may need slightly more or less water.

   butter: 3 tbsp, arborio rice: 1 c, mirepoix paste: 1 tbsp, seafood stock concentrate: 1 unit, veggie stock concentrate: 1 unit
3. 

   3

   While risotto cooks, roughly chop spinach . Zest and quarter lemon . Finely chop chives .

   spinach: 4 oz, lemon: 1 unit, chives: 2 tbsp
4. 

   4

   Rinse shrimp under cold water, then pat dry with paper towels. Season all over with garlic powder . Heat a large drizzle of cooking oil in a second large pan over medium heat. Once hot, add shrimp and cook, stirring occasionally, until opaque and cooked through, ⏱️ 3 minutes . Remove from heat and stir in spinach until wilted, adding in batches if needed.

   garlic powder: 1 tsp, cooking oil: 1 tbsp, shrimp: 8 oz
5. 

   5

   Once risotto is done, remove from heat. Stir in shrimp mixture, half the parmesan cheese , 2 tbsp butter, and juice from half the lemon. Season generously with salt and pepper.

   parmesan cheese: ½ cup
6. 

   6

   Divide risotto between bowls. Sprinkle with chives, remaining Parmesan cheese, and as much lemon zest as you like. Serve with remaining lemon wedges on the side.