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, mirepoix paste, and stock concentrates. Cook, stirring, until liquid has mostly absorbed. Repeat process with remaining hot water—adding ½ 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.