Spring Risotto with Shrimp, Asparagus and Artichoke Hearts
If you want to add more gluten free and pescatarian recipes to your collection, Spring Risotto
Zucchini and Rice Pancakes
Details
- Servings: 2
- Dish: main course
Cuisine
- italian
Ingredients
- 3 tablespoons olive oil, divided
- 1 garlic clove, finely chopped
- 1 15-ounce can crushed tomatoes
- ½ teaspoon dried oregano
- Kosher salt, freshly ground pepper
- 1 small zucchini, thinly sliced
- ½ cup cooked leftover rice or any other grain
- 2 large eggs, beaten to blend
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