Shrimp and Asparagus Risotto
with Meyer Lemon and Parmesan
Shrimp and Asparagus Risotto
Creamy risotto with tender shrimp and asparagus, brightened by Meyer lemon and finished with savory Parmesan for a fresh, elegant dinner.
Ingredients
For 2 servings
- ¾ cup Arborio Rice
- 6 ounce Asparagus
- 2 clove Garlic
- 1 unit Meyer Lemon
- ¼ cup Parmesan Cheese
- 10 ounce Shrimp
- 1 unit Veggie Stock Concentrate
- 1 unit Yellow Onion
Additional Ingredients
- 1 tablespoon Butter
- 2 teaspoon Olive Oil
- unit Pepper
- unit Salt
American
PDF
DifficultyMedium
Total Time45m
Calories580
Protein37g
Carbs73g
Fat18g
Tags:
Protein SmartFiber SmartLow SugarEat FirstContains shellfish
⚠️Allergens:
🥛Milk🦐ShellfishSwaps and substitutions
For a shellfish-free version, swap the shrimp for sautéed mushrooms, white beans, or artichoke hearts to keep the dish hearty. For dairy-free eating, replace the Parmesan with a vegan hard-style cheese or a little nutritional yeast for a similar savory finish.
What to serve with it
Serve with a simple green salad, crusty bread, or roasted tomatoes to round out the creamy rice and keep the meal fresh. A chilled white wine or sparkling water with citrus also works well alongside the bright lemon and seafood flavors.
