Spring risotto with shrimp and asparagus

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Spring risotto with shrimp and asparagus

Gluten-Free, Soy-Free

2 Servings, 640 Calories/Serving

35 – 45 Minutes

Cutting back on food waste isn’t just good for the planet, it also offers opportunities to build flavor into a dish. For this spring risotto, we make a broth from the woody ends of the asparagus and the green leek tops, parts that would otherwise be discarded. Be careful not to overcook the shrimp; you want to preserve the contrast of their succulent crunch against the creamy rice.

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In your bag

1 bag serves 2 (2 bags serve 4)
  • 3 ounces asparagus
  • 1 leek
  • Peeled fresh garlic
  • 1 dried bay leaf
  • 1 cup Arborio rice
  • ½ teaspoon Aleppo chile flakes (optional)
  • 10 ounces wild Gulf shrimp
  • 1 lemon
  • Fresh dill
  • ¼ cup grated Parmesan

Nutrition per serving

Calories: 640, Protein: 35g, Fiber: 4g, Total Fat: 10g, Monounsaturated Fat: 6g, Polyunsaturated Fat: 1g, Saturated Fat: 2.5g, Cholesterol: 220mg, Sodium: 650mg, Carbohydrates: 90g, Total Sugars: 3g, Added Sugars: 0g.
Contains: Milk, Crustacean shellfish


2-serving instructions (4-serving modifications in red)

Wash produce before use


Heat the water for the broth

In a small sauce pot, bring 3 cups water to a simmer.
While the water heats, prepare the ingredients for the broth.


Prep the ingredients and make the broth

  • Snap off the woody ends from the asparagus; set aside for the broth. Cut the asparagus into 1-inch-long pieces for the risotto.
  • Trim the root end and top from the leek; set aside for the broth. Cut the leek in half lengthwise, then crosswise into ¼-inch-thick half-moons. Rinse well; set aside for the risotto.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon. Set aside half for the risotto.
Add the asparagus ends, leek end and top, half the garlic, and the bay leaf to the simmering water; season with salt. Bring to a boil, reduce to a simmer, and cook until the broth is flavorful, 10 to 12 minutes.
While the broth simmers, start the risotto.


Cook the risotto

In a medium sauce pot over medium heat, warm 1 tablespoon oil until hot but not smoking. Add the leek; cook, stirring occasionally, until softened, 4 to 5 minutes. Stir in the remaining garlic; cook until fragrant, about 1 minute. Add the rice and as much Aleppo chile as you like. Cook, stirring occasionally, until the rice turns opaque, 2 to 3 minutes. Add ½ cup white wine, if using.
Strain the broth into the pot; discard the vegetables in the strainer. Bring to a boil, reduce to a simmer, cover, and cook until most of the liquid has been absorbed and the rice is creamy, 18 to 20 minutes.
While the rice cooks, prepare the remaining ingredients.


Prep the remaining ingredients; finish the risotto

  • Rinse the shrimp, then drain on a paper-towel-lined plate and pat dry.
  • Zest the lemon; cut the lemon into wedges for garnish.
  • Coarsely chop the dill.
Stir the asparagus and shrimp into the risotto. Add ½ cup hot water if the rice is dry. Cover and cook until the asparagus is tender and the shrimp are cooked through, 5 to 7 minutes. Remove from the heat. Stir in the lemon zest, dill, and Parmesan. Season to taste with salt and pepper.



Transfer the risotto to individual bowls; serve with the lemon wedges.

Chef's Tip Adding a little white wine to risotto before pouring in the broth helps to tenderize the rice and gives it a boost of acid and flavor.

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