Note: For the best results, Chef Lidia recommends cooking this recipe for four people. Please use the contents of both your meal bags and follow the amounts for four in [red].

If using tofu, heat the oven to 400ºF.

In a medium sauce pot over low heat, add the vegetable broth and slowly heat while you prepare your protein and vegetables. 

• Shrimp: Rinse and drain the shrimp. Pat dry on a paper-towel-lined plate. Cut in half crosswise. Season lightly with salt.
• Chicken: Cut a small corner from the chicken packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Season lightly with salt. 
• Tofu: Pat the tofu dry with paper towels and cut it into ½-inch cubes. In a medium bowl, toss the tofu with 1 to 2 teaspoons oil until coated. Toss with 1 tablespoon cornstarch and season with salt. 

Shrimp: In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the thyme sprigs and shrimp. Cook, turning once, until firm and cooked through, 1 to 2 minutes per side.

Chicken: In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the thyme sprigs and chicken. Cook, stirring once or twice, until lightly browned and cooked through, 6 to 8 minutes.

Tofu: On a parchment lined sheet pan, evenly spread the tofu and add the thyme sprigs. Roast in the oven, turning the tofu once halfway through, until lightly browned all over, 18 to 20 minutes. 

Transfer your protein to a plate and discard the thyme. Do not clean the large frying pan (if using shrimp or chicken). While your protein is cooking, start preparing the vegetables. 

• Peel and finely chop enough onion to measure about ½ cup [¾ cup].
• Trim the root ends from the leeks; cut the leeks into quarters lengthwise, then thinly slice the white and light green parts crosswise, enough to measure ½ cup [1 cup]. Soak the slices in a medium bowl of cold water, stirring occasionally to loosen any dirt, and allow the dirt to settle at the bottom. Skim the leeks from the surface of the water and pat dry.
• Trim the root ends from the scallions; thinly slice the scallions, keeping the white and green parts separate.
• Snap off the woody ends of the asparagus. Alternatively, trim the stem ends and peel the outer skin from the bottom half of the asparagus. Cut the asparagus into ½-inch lengths.

In a medium [large] frying pan, warm 2 to 3 tablespoons oil over medium heat until hot but not smoking. Add the onion, season with salt, and cook, stirring occasionally, until starting to soften, 3 to 4 minutes. Add the leeks and white parts of the scallions and cook, stirring occasionally, until the vegetables are softened and golden, 5 to 6 minutes.

To the pan with the onion mixture, stir in the rice and cook until the rice is coated with oil and translucent, 1 to 2 minutes. Stir in 2 tablespoons [⅓ cup] white wine (from your pantry), if using, and cook until the liquid is evaporated. Season lightly with salt and stir in the asparagus. Ladle in enough warm broth to just cover the rice and bring to a boil, then reduce to a simmer. Cook, stirring constantly, until the liquid is mostly absorbed and thickened enough to form a creamy sauce that coats the back of a spoon, 3 to 4 minutes. 

Continue adding the broth in batches, enough to just cover the rice, and cook at a gentle simmer, stirring constantly, until each batch of broth is completely absorbed. Continue this process until the rice is creamy but al dente, about 13 to 15 minutes. If you prefer a creamier risotto, stir in more broth, a few tablespoons at time, until the desired consistency is reached. 

To the pan with the risotto, stir in your protein and cook until heated through, about 1 minute. Remove from the heat and stir in the butter and green parts of the scallions. Stir in half the cheese and season to taste with salt and pepper. 

Transfer the risotto to individual warm, shallow bowls. Garnish with the remaining cheese and serve immediately.