Spring Risotto with Shrimp, Asparagus and Artichoke Hearts
If you want to add more gluten free and pescatarian recipes to your collection, Spring Risotto
Brown Rice Mushroom Pilaf
Details
- Serving Size: 4
- Gluten-Free: True
- Dairy-Free: True
- Vegan: True
- Vegetarian: True
- Weight Watchers: 6 Points
Cuisine
- side dish
- antipasti
- starter
- snack
- appetizer
- antipasto
- hor d'oeuvre
Ingredients
- 1 large onion, chopped
- 1 cup brown rice
- 1 cup sliced fresh mushrooms (I used small-size champignons; don't use canned mushrooms because they're absolutely tasteless.)
- 1 tbsp unrefined sunflower oil
- 2 cups water
- sea salt, to taste
- 1/3 tsp ground pepper
Instructions
Add brown rice and stir to coat in oil.
Bring to a boil, then simmer for 30 minutes.
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