Creamy Meyer Lemon Risotto with Asparagus and Shrimp

This creamy risotto celebrates the bright flavors of spring with tender asparagus, succulent shrimp and the unique sweetness of Meyer lemon. The hybrid citrus adds a refreshing tang that perfectly balances the rich, savory rice.

Slowly simmered Arborio rice is stirred with a vegetable stock until creamy, then folded with sautéed asparagus, pink shrimp, Parmesan and a touch of butter. A final sprinkle of lemon zest and parsley brings it all together for a vibrant, satisfying meal.

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Ingredients

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

0.75 cup Arborio RiceView ingredient guideLike ingredientDislike ingredient

1 unit Meyer LemonView ingredient guideLike ingredientDislike ingredient

1 bunch AsparagusView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 bunch ParsleyView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

2 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, bring 4 cups water to a simmer with the stock concentrate over medium-low heat. Trim and discard bottom 1 inch of the asparagus, then cut into 1-inch pieces. Halve, peel and finely chop the onion. Finely mince or grate the garlic. Finely chop the parsley. Zest and halve the Meyer lemon.
2. Heat 1 tablespoon olive oil in a large pan over medium heat. Add the onion and cook, stirring, for 5 minutes until softened. Add half the garlic and cook for 30 seconds until fragrant. Season with salt and pepper.
3. Add the Arborio rice to the onion mixture and stir to coat. If you have white wine, add a splash and let it bubble until nearly evaporated. Otherwise, begin adding the warm stock to the pan, 1/2 cup at a time, stirring between each addition until the liquid is absorbed. Continue adding stock by the 1/2-cupful until the rice is tender with a slight bite, about 30 minutes.
4. In between additions, heat 1 tablespoon olive oil in another medium pan over medium heat. Add the asparagus and cook, tossing, for about 3 minutes. Add the shrimp and the remaining garlic and cook, tossing, until the shrimp is just pink and the asparagus is crisp-tender. Season with salt and pepper and set aside.
5. When the risotto is al dente, 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.
6. Sprinkle the risotto with the remaining Parmesan and parsley. Serve immediately.

Recipe Tips

FAQ

Can I use regular lemon instead of Meyer lemon?

Yes, but Meyer lemon is sweeter and less acidic. If using regular lemon, start with half the zest and juice, then adjust to taste.

Can I make this risotto ahead of time?

Risotto is best served fresh, but you can prepare it up to the point of adding the shrimp and asparagus. Reheat gently with a splash of stock or water before finishing.

How do I know when the risotto is done?

The rice should be tender but still have a slight bite (al dente). The texture should be creamy, not soupy or stiff.