Lemon Asparagus Shrimp Risotto

When life gives you lemons, make risotto…right? This creamy dish has hints of lemon making it taste fresh and full of flavor. Crunchy asparagus and grilled shrimp add the right amount of texture to make this one of our favorite low-waste recipes.

You can find this recipe in our Mediterranean Meal Plan.

Print Recipe Pin Recipe Save Recipe Go to My Collections

Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 55 minutes minutes

Course: Main Course

Servings: 4 (click to scale)

Ingredients

• 1/3 cup asparagus chopped
• 1/4 cup Arborio rice
• 2 tsp Spanish onions diced
• 1/4 tsp fresh garlic peeled, minced
• 1 Tbsp dry white wine
• 2 tsp fresh parsley
• 2-1/2 Tbsp grated parmesan cheese
• 1/2 tsp olive oil
• 1/3 cup heavy whipping cream
• 2 each plum tomatoes
• 3-1/3 Tbsp olive oil
• 1 tsp fresh garlic minced
• 3-1/3 Tbsp balsamic vinegar
• 1/2 each lemon
• 1/8 tsp kosher salt
• 1/8 tsp ground black pepper
• 1 lb frozen shrimp, tail-on
• 1/2 tsp unsalted butter
• 2-3/4 oz frozen beef broth (pho)

Get Recipe Ingredients

Click the button to go to Instacart where we have prepared a cart with all the ingredients you’ll need! As a bonus, we will receive a small portion of any sales to support our mission of wellness and sustainability.

Instructions

• Chop the parsley, reserving the stems for stock. Heat oil in a medium pot over medium heat. Add onions, 1/4 tsp garlic and asparagus. Reduce heat and cover. Cook for 10 minutes or until soft. Add rice and cook for 1 minute, then add wine. Cook until the wine is absorbed, then add half the heavy cream and stock. Cook until the stock reduces by half, then add the remaining stock. Continue cooking, stirring constantly. Add more stock, if needed. When the rice is fully cooked and creamy, fold in the Parmesan and parsley.
• In a medium pot, add tomatoes, a pinch of salt and pepper, and 1/2 tsp minced garlic to 1 Tbsp olive oil. Saute for 5 minutes. Allow tomatoes and garlic to caramelize. Peel lemon, reserving the flesh and peel separately. Add remaining olive oil, vinegar, and lemon peel. Bring to a boil and then reduce to a simmer. Allow to cook for 25 to 30 minutes.
• Melt butter in a skillet over medium-high heat. Add raw shrimp, sauté until cooked through. Remove from heat and sprinkle fresh lemon juice from the reserved lemons over the shrimp. Serve over creamy asparagus risotto with lemon tomato confit.

Chef Tips

Portion: 8 oz.

Nutrition

Calories: 380kcal | Carbohydrates: 17g | Protein: 31g | Fat: 21g | Saturated Fat: 7g | Sodium: 410mg | Fiber: 1g | Sugar: 4g

Tried this recipe?Mention @We.Eat.Live.Do.Well or tag #WeEatLiveDoWell!