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 veg mix
Details
- Servings: 4
- Diet: Balanced, High-Fiber, Low-Sodium
- Meal: lunch, dinner, snack
- Dish: main course
Cuisine
- american
Ingredients
- 200g baby carrot with tops, scraped or peeled
- 200g green bean
- 200g asparagus, woody bottoms cut off
- 200g frozen pea
- 200g double-podded broad bean
- 200g/7oz spring or Savoy cabbage, shredded
- small knob of butter
- 2 tsp caster sugar
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