Spring Risotto with Shrimp, Asparagus and Artichoke Hearts
If you want to add more gluten free and pescatarian recipes to your collection, Spring Risotto
Rice Lentil Pilaf
Ingredients
- 2 tablespoons olive oil
- 2 large carrots, chopped (about 1 cup)
- 2 stalks celery, sliced (about 1 cup)
- 1 large onion, chopped (about 1 cup)
- 3 cloves garlic, minced
- 1 3/4 cups Swanson® Vegetable Broth (Regular or Certified Organic)
- 1/2 cup uncooked dried lentils
- 1/2 cup uncooked regular long-grain white rice
- 2 medium Italian plum tomatoes, seeded and chopped
- 2 tablespoons chopped fresh parsley
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