Turn oven on to 425 degrees. Let preheat, at least 10 minutes. Wash hands thoroughly with soap and warm water before cooking, and after handling raw meat and seafood. Remove all produce from any packaging or constraints, then thoroughly rinse and pat dry.

Massage rice in bag to break up any clumps. Remove rice from packaging.

Break asparagus into 2" pieces.

In one provided tray, combine rice, asparagus, 1/2 cup water, and 1 tsp. olive oil. Cover tray with foil.

Drain shrimp thoroughly and pat dry.

In second provided tray, combine shrimp and 1 tsp. olive oil. Spread into an even layer.

Bake both trays (shrimp uncovered, risotto covered) in hot oven until asparagus is tender and shrimp turn pink, 8-10 minutes.

While meal bakes, halve lemon lengthwise. Cut one half into wedges and juice the other half.

Carefully remove both trays from oven.

Drain liquid from shrimp tray. Tray will be hot! Use a utensil. Season shrimp all over with blackening seasoning and a pinch of salt.

Add crème fraîche, mirepoix base, garlic salt, half the cheese (reserve remaining for garnish), and 1 Tbsp. lemon juice to risotto and stir to combine.

Bake both trays again uncovered in hot oven until risotto thickens and shrimp reach a minimum internal temperature of 145 degrees, 10-12 minutes.

If risotto is too thick, add water, 1 Tbsp. at a time, until desired consistency is reached.

Carefully remove from oven.

To serve, top risotto with shrimp. Garnish with remaining cheese and squeeze lemon wedges over to taste. Bon appétit!