Prep the ingredients: Bring 4 cups water and the stock concentrate to a simmer in a small pot over low heat. Remove the shrimp from the fridge and bring to room temperature. Trim and discard the bottom inch from the asparagus, then cut into 1-inch pieces. Halve, peel, and finely chop half the onion. Finely chop the garlic. Zest, then halve the Meyer lemon.

Cook the onion: Heat a drizzle of olive oil in a large pan over medium heat. Add the chopped onion to the pan and cook, stirring for about 5 minutes, until soft. Add half the garlic and cook for another 30 seconds, until fragrant.

While the onions cook, drop the asparagus into the simmering stock for 1 minute, until bright green. Remove with a slotted spoon and rinse under cold water.

Cook the rice: Stir the arborio rice into the onion mixture and stir to coat the rice. HINT: If you happen to have some white wine handy, this would be a great time to add a splash! Just let it bubble until nearly evaporated.

Begin adding the hot stock to the pan in 1/4 cup increments, stirring between each addition, until the liquid is absorbed. Continue until the rice is al dente and a loose sauce has formed, approximately 25-30 minutes.

In between stirrings, heat a drizzle of olive oil in a separate medium pan over medium heat. Add the shrimp, remaining garlic, and asparagus and cook, tossing for 3-4 minutes, until the shrimp are opaque. Season with salt and pepper.

When the risotto is tender, stir in the shrimp, asparagus, a pinch of lemon zest, half the Parmesan cheese, and the butter. Season with salt, pepper, and a squeeze of lemon.

Sprinkle the risotto with the remaining Parmesan cheese and enjoy!