
In order to bring you the best organic produce, some ingredients may differ from those depicted.
Spring risotto with shrimp and asparagus
Soy-Free, Gluten-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.
In your bag
- 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
Instructions
Wash produce before use
1
Heat the water for the broth
While the water heats, prepare the ingredients for the broth.
2
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.
While the broth simmers, start the risotto.
3
Cook the risotto
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.
4
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.
Serve
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.