Shrimp and Asparagus Risotto

🥘 Ingredients

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

🍳 Cookware

• large pot
• large pan
• medium bowl
• slotted spoon
• pan

1. 

   1

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

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

   2

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

   olive oil: 4 tsp
3. 

   3

   While onion cooks, fill a medium bowl with ice water. Lower asparagus into simmering stock. Cook until bright green, about ⏱️ 1 minute . Remove with a slotted spoon into the 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 stock before adding more. Continue until grains are al dente and creamy, about ⏱️ 30 minutes . Season with salt and pepper .

   arborio rice: 1.5 c, salt, pepper
5. 

   5

   Heat a drizzle of olive oil in a pan over medium heat. Pat shrimp dry with a paper towel. Add remaining garlic and asparagus. Cook, tossing, until shrimp are opaque, 3-4 minutes. Season with salt and pepper.

   shrimp: 20 oz
6. 

   6

   When risotto is done, stir in shrimp mixture, a pinch of lemon zest, half the Parmesan cheese and butter (use 1 tbsp). Season with salt, pepper, and a squeeze of lemon. Divide between plates; sprinkle with remaining Parmesan.

   Parmesan cheese: ½ cup, butter: 2 tbsp