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Spring Asparagus & Shrimp Risotto

with Meyer Lemon

Spring Asparagus & Shrimp Risotto

Creamy risotto pairs tender shrimp and crisp spring asparagus with bright Meyer lemon for a fresh, elegant dinner that tastes light yet satisfying.

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Ingredients

For 2 servings

  • ¾ cup Arborio Rice
  • 1 bunch Asparagus
  • 2 clove Garlic
  • 1 unit Meyer Lemon
  • ¼ cup Parmesan Cheese
  • 1 bunch Parsley
  • 10 ounce Shrimp
  • 1 unit Veggie Stock Concentrate
  • 1 unit Yellow Onion

Additional Ingredients

  • 1 tablespoon Butter
  • 2 tablespoon Olive Oil
  • unit Pepper
  • unit Salt
Spring Asparagus & Shrimp Risotto
Italian
PDF
DifficultyEasy
Total Time45m
Calories663
Protein46g
Carbs85g
Fat26g
Tags:
Gluten-freeProtein SmartFiber SmartLow SugarLow SodiumEat First
⚠️Allergens:
🥛Milk🦐Shellfish

Swaps and substitutions

For a shellfish-free version, swap the shrimp for white beans or sautéed mushrooms to keep it hearty. For a dairy-free dish, replace the Parmesan with a vegan hard cheese or nutritional yeast for a savory finish.

What to serve with it

Serve with a crisp green salad or simple sautéed greens to keep the meal light and bright. A chilled white wine or sparkling water with lemon complements the citrus and seafood flavors without overpowering the risotto.

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