Spring Risotto with Shrimp, Asparagus and Artichoke Hearts
If you want to add more gluten free and pescatarian recipes to your collection, Spring Risotto
Roasted Vegetable Stock
Details
- Servings: 2
- Diet: Low-Fat, Low-Sodium
- Meal: lunch, dinner
- Dish: soup
Cuisine
- american
Ingredients
- 8 ounces rutabagas, roasted
- 1 pound carrots, roasted
- 8 ounces turnips, roasted
- 8 ounces white onions, roasted
- 8 ounces parsley roots or parsley stems, roasted
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