• Wash and dry produce. • In a medium pot, bring 5 cups water (8 cups for 4 servings) to a boil. Once boiling, reduce to a low simmer. • Halve, peel, and mince shallot.

• Melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium heat. Add shallot and rice. Cook, stirring, until shallot is slightly softened and rice is translucent, 2-3 minutes. • Add 1 cup hot water from pot, Colavita mirepoix paste, seafood stock concentrate, and veggie stock concentrate. Cook, stirring, until liquid has mostly absorbed. Repeat process with remaining hot water—adding 1⁄2 cup at a time and stirring until liquid has absorbed—until rice is al dente and risotto is creamy, 25-30 minutes. TIP: Depending on the size of your pan, you may need a little more or a little less water.

• While risotto cooks, roughly chop spinach. Zest and quarter lemon. Finely chop chives.

• Rinse shrimp* under cold water, then pat dry with paper towels. Season all over with garlic powder. • Heat a large drizzle of oil in a second large pan over medium heat. Once pan is hot, add shrimp and cook, stirring occasionally, until opaque and cooked through, 3-4 minutes. • Remove from heat; stir in spinach until wilted. (For 4 servings, you may need to stir in spinach in batches.)

• Once risotto is done, remove from heat. • Stir in shrimp and spinach, half the Parmesan, 2 TBSP butter (4 TBSP for 4 servings), and juice from half the lemon. Season generously with salt and pepper.

• Divide risotto between bowls. Sprinkle with chives, remaining Parmesan, and as much lemon zest as you like. Serve with remaining lemon wedges on the side. ***Shrimp are fully cooked when internal temperature reaches 145°.***