Creamy asparagus risotto, juicy shrimp and a bright hit of lemon make this an easy dinner that still feels a little special. The shrimp cooks while the risotto simmers, so you get a fresh, satisfying meal for two without turning dinner into a whole production.
2 people
Heat the extra-virgin olive oil listed for the risotto in a wide pan. Add the risotto mix and toast for about 1 minute. Add a splash of dry white wine, if using, and let it evaporate.
Add 700 ml of water and vegetable stock concentrate. Simmer gently for about 15 minutes, stirring occasionally.
When the risotto has about 5 minutes left, heat the extra-virgin olive oil listed for the shrimp in a small frying pan over medium-high heat. Add 180 g shrimp and cook for 1–2 minutes per side, until just opaque. Season lightly with salt and black pepper.
Remove the risotto from the heat and stir in 15 g butter, the reserved lemon juice, and about half of the lemon zest. Taste and add salt if needed.
Divide the risotto between the serving plates. Top with the cooked shrimp and finish with the remaining lemon zest and freshly ground black pepper.
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