Shrimp and Asparagus Risotto: Meyer Lemon and Parmesan

🥘 Ingredients

• arborio rice
  1 c
• asparagus
  12 oz
• butter
  1 tbsp
• garlic
  2 cloves
• meyer lemon
  1 unit
• olive oil
  2 tbsp
• parmesan cheese
  ½ cup
• pepper
  1 tsp
• salt
  1 tsp
• shrimp
  12 oz
• veggie stock concentrate
  1 unit
• water
  4 c
• yellow onion
  1 unit

🍳 Cookware

• small pot
• large pan
• medium pan

1. 

   1

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

   water: 4 c, veggie stock concentrate: 1 unit, asparagus: 12 oz, yellow onion: 1 unit, garlic: 2 cloves, meyer lemon: 1 unit
2. 

   2

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

   olive oil: 2 tbsp
3. 

   3

   While onion cooks, fill a medium bowl with ice water. Lower asparagus into simmering stock. Cook until bright green ⏱️ 1 minute . Remove with a slotted spoon (keeping stock over medium-low heat) and transfer to bowl with ice water. Let cool, then drain.
4. 

   4

   Add arborio 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 minutes .

   arborio rice: 1 c
5. 

   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 minutes . Season with salt and pepper .

   shrimp: 12 oz, salt: 1 tsp, pepper: 1 tsp
6. 

   6

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

   parmesan cheese: ½ cup, butter: 1 tbsp