Spring Risotto with Shrimp, Asparagus and Artichoke Hearts
If you want to add more gluten free and pescatarian recipes to your collection, Spring Risotto
Asparagus and Zucchini Quesadillas
Details
- Servings: 4
- Dish: main course
Cuisine
- mexican
Ingredients
- 1/2 onion-sliced
- 1 large zucchini, thinly sliced
- 6-8 asparagus stalks- halved and then sliced lengthwise
- 2-3 garlic cloves- diced
- .5 teaspoons cumin seeds
- .5 teaspoons ground cumin
- generous salt and pepper
- 1-2 cups shredded cheese (a mix of jack and something smoked-gouda or smoked cheddar)
- 4 flour tortillas (8 inch for optimal filling/dilla, but smaller or bigger would work)
- EVOO for brushing
- 1-2 tablespoons EVOO for cooking
- pinch red pepper flakes
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