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 Ragù
Details
- Servings: 1
- Diet: Low-Sodium
- Meal: lunch, dinner
- Dish: main course
Cuisine
- american
Ingredients
- 1/4 Cup shucked fava beans
- 1 Cup kale
- 1/4 Cup shucked English peas
- 2-3 tablespoons olive oil
- 2 Teaspoons chopped garlic
- 1/2 Cup spring onions, sliced
- 1/2 Cup fiddlehead ferns, cleaned
- 1/4 Cup fresh chickpeas
- 1 Tablespoon unsalted butter
- Pinch of chopped parsley
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