Spring is here, and it’s time to celebrate by adding a little freshness and lightness to your favorite year-round dishes, such as risottos and pasta. Primavera means springtime in Italian, but pasta primavera, while Italian in name, has American roots. This risotto takes inspiration from pasta primavera, with fresh asparagus and peas studding the rice, along with sweet briny shrimp and juicy Meyer lemon. Add the asparagus and peas; cook until the vegetables brighten in color and are crisp-tender, 2 to 3 minutes. During the last minute or two of cooking, stir in the asparagus, peas and shrimp to warm through.