Spring Asparagus and Shrimp Risotto with Meyer Lemon

from HelloFresh meal delivery service

submitted by Katy Lonergan

preparation time: 45 minutes

serves 6

4½ cups water

1 tablespoon vegetable or fish stock concentrate

4 tablespoons extra-virgin olive oil, divided

2 medium yellow onions, finely chopped

4 cloves garlic, minced and divided in half

Salt and pepper to taste

1½ cup Arborio rice

 White wine (optional)

2 bunches of asparagus, trimmed and cut into1-inch pieces

20 ounces shrimp, cleaned and deveined

2 tablespoons unsalted butter

2 Meyer lemons, zested and squeezed

2 bunches parsley, finely chopped and divided in half

½ cup freshly grated Parmesan cheese, divided in half

In a small pot, bring 4½ cups water to a simmer with the stock concentrate over medium-low heat.

Heat 1 tablespoon olive oil in a large pan over medium heat. Add the onion to the pan and cook, stirring, for 5 minutes, or 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. Add a splash of white wine (optional) and let it bubble until nearly evaporated. Begin adding the stock to the pan, ½ cup at a time, stirring between each addition, until liquid is absorbed. Continue adding stock by the ½ cupful until the rice is tender with some bite to it, about 30 minutes.

Between additions, heat 1 tablespoon olive oil in another large pan over medium heat. Add the asparagus and cook, tossing, for about 3 minutes. Add the shrimp and 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 cooked, 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 risotto with remaining parmesan and parsley and enjoy!