Did you know March is National Nutrition Month? The National Nutrition Month (NNM) is a nutrition education campaign sponsored annually by the American Dietetic Association (ADA) and its Foundation. Each year a topic is picked to educate people on the importance of healthy eating. This year the theme is ‘Savor the Flavor of Eating Right,’ which encourages everyone to take time to enjoy food traditions and appreciate the pleasures, great flavors and social experiences food can add to our lives.
PREP TIME: 10 min
COOK TIME: 45 min
TOOLS: Small Pot, Large Pan, Slotted Spoon, Medium Pan, Zester
INGREDIENTS: 4 cups water, 1 tablespoon vegetable or fish stock concentrate, 2 tablespoons extra-virgin olive oil, divided; 1 medium yellow onions, finely chopped; 2 cloves garlic, minced and divided in half; Salt and pepper to taste, 3/4 cup Arborio rice, White wine (optional), 6 oz asparagus, trimmed and cut into 1-inch pieces; 8 ounces shrimp, cleaned and deveined, 1 tablespoons unsalted butter, 1 Meyer lemons, zested and squeezed; 1/4 cup freshly grated Parmesan cheese, divided in half.
PREPERATIONS: Remove the shrimp from the fridge and bring to room temperature.
INSTRUCTIONS: In a small pot, bring 4 cups water to a simmer with the stock concentrate over medium-low heat. Heat 1 tablespoon olive oil in a large pan over medium heat. Add the onion to the pan and cook, stirring, for 5 minutes, or until softened. Add half the garlic and cook for another 30 seconds, until fragrant. Season with salt and pepper. Add the Arborio rice to the onion mixture and stir to coat. Add a splash of white wine (optional) and let it bubble until nearly evaporated. Begin adding the stock to the pan, 1/4 cup at a time, stirring between each addition, until liquid is absorbed. Continue adding stock by the 1/4 cupful until the rice is tender, about 30 minutes. Between additions, heat 1 tablespoon olive oil in another large pan over medium heat. Add the asparagus and cook, tossing, for about 3 minutes. Add the shrimp and remaining garlic and cook, tossing, until shrimp is just pink and asparagus is crisp-tender. Season with salt and pepper and set aside. When the risotto is cooked, stir in the shrimp, asparagus, 1 tablespoon butter, the lemon zest, and half the parmesan. Season with salt and pepper and a squeeze of Meyer lemon. Sprinkle risotto with remaining parmesan and enjoy!
Recipe altered from Hello Fresh
THE VERDICT: I adore Meyer Lemons and I would never have thought to put them with risotto. What a delicious recipe!