Spring Risotto with Shrimp, Asparagus and Artichoke Hearts
If you want to add more gluten free and pescatarian recipes to your collection, Spring Risotto
Spring vegetable cauliflower tabbouleh
Details
- Servings: 4
- Diet: Low-Carb, Low-Sodium
- Meal: lunch, dinner
- Dish: main course
Cuisine
- middle eastern
Ingredients
- 1 whole cauliflower (about 500g when trimmed)
- 2 tbsp olive oil
- 5 tbsp hot vegetable stock
- 125g pack fine asparagus, stems cut into small pieces, tips left whole
- 1 courgette, cut into small cubes
- zest 2 lemons, juice of 1
- 2 tsp golden caster sugar
- 2 tbsp capers, drained and chopped
- 3 tbsp extra virgin olive oil, plus extra to serve
- 50g parsley, leaves only
- small pack mint, leaves only
- bunch spring onions, shredded
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