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 noodle salad with peanut butter tempeh
Details
- Servings: 2
- Diet: Low-Carb, Low-Sodium
- Meal: lunch, dinner
- Dish: main course
Cuisine
- asian
Ingredients
- rapeseed oil, for the baking tray
- 2 tbsp crunchy peanut butter
- 1 large large garlic clove, finely grated
- 100g tempeh, thinly sliced and cut into bite-size pieces
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