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 Herb Hummus Vegetable Garden
Details
- Servings: 6
- Diet: Balanced, High-Fiber
- Meal: lunch, dinner
- Dish: starter
Cuisine
- mediterranean
Ingredients
- 2 (15 ounce) cans chickpeas (garbanzo beans), drained and rinsed
- 0.5 cup tahini
- 0.5 cup water
- 1 lemon, zested and juiced
- 0.25 cup chopped fresh basil
- 0.25 cup chopped fresh parsley
- 0.25 cup chopped fresh chives
- 0.25 cup chopped fresh mint
- 1 clove garlic, peeled
- 0.5 teaspoon salt
- 6 small carrots with greens still attached, or as desired
- 6 sugar snap peas, or as desired
- 6 fresh asparagus, or as desired
- 6 radishes with greens, halved, or as desired
- 6 small stalks celery hearts with leaves, or as desired
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