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 Vegetable Ragout with Fresh Chervil
Details
- Servings: 6
- Diet: Balanced, High-Fiber
- Meal: lunch, dinner
- Dish: starter
Cuisine
- italian
Ingredients
- 1 lemon, halved
- 8 baby artichokes
- 2 1/2 tablespoons extra-virgin olive oil
- 1 cup minced red onion
- 8 ounces baby carrots, peeled, 1/4 inch of stem left intact
- 12 ounces slender asparagus, trimmed, cut into 1-inch lengths
- 8 ounces sugar snap peas, trimmed, halved crosswise
- 3 tablespoons chopped fresh chervil
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