Trim zucchini ends, halve lengthwise, and cut into 1/4” half-moons. Zucchini quantity may vary, but total weight will remain the same. Don't worry; recipe instructions are not impacted. If you receive asparagus instead, trim off woody ends and cut into 1" pieces.

Halve lemon lengthwise. Cut one half into wedges and juice the other half.

Stem and mince parsley.

Peel and mince shallot.

Mince garlic.

Pat shrimp dry.

Place another medium pot over medium-high heat and add 1 tsp. olive oil.

Add shallots and half the garlic (reserve remaining for shrimp) to hot pot. Stir often, 2 minutes.

Add rice. Stir occasionally until rice is toasted, 1-2 minutes.

Add mirepoix base and 1 cup boiling water from other medium pot to pot with rice. Rice should just be covered by water. Stir often until nearly all water is absorbed.

Add a pinch of salt and pepper and 1/2 cup boiling water. Stir often again until nearly all water is absorbed. Repeat this process, stirring often, 18-20 minutes.

Taste risotto as you cook, checking for tenderness. When rice has no more “bite” or crunch, it's done. There may be water left.

Remove from burner. Stir in cheese, half the butter (reserve remaining for shrimp), 1/4 tsp. salt, and 1/4 tsp. pepper. Cover and set aside.

Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.

Add zucchini and a pinch of salt to hot pan. Cook until almost tender, 4-5 minutes.

If you receive asparagus, it may need more time. Add 2 Tbsp. water, cover, and stir occasionally, 1-3 minutes.

Add shrimp. Cook until pink and shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.

Stir in remaining garlic, remaining butter, parsley, and 1 tsp. lemon juice. Cook until garlic is fragrant, 30-60 seconds.

Remove from burner.

Plate dish as pictured on front of card, topping risotto with shrimp and zucchini. Squeeze lemon wedges over to taste. Bon appétit!