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 Bagna Cauda
Details
- Servings: 16
- Diet: Low-Carb
- Meal: lunch, dinner
- Dish: main course
Cuisine
- south east asian
Ingredients
- Three 2-ounce cans oil-packed flat anchovies, drained and rinsed
- 10 garlic cloves, thinly sliced
- 1 1/2 cups extra-virgin olive oil
- 4 tablespoons cold unsalted butter
- 1 teaspoon fresh lemon juice
- 1 pound asparagus
- 1 pound fava beans or edamame, shelled (about 4 ounces)
- 1 bunch watercress, tough stems discarded
- 2 medium fennel bulbs—halved, cored and thinly sliced lengthwise
- 2 bunches red radishes, trimmed
- 1 pound baby carrots, halved
- 10 large hard-cooked eggs, peeled and quartered
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