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 and Beans
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, peeled and chopped
- 1 medium green bell pepper, seeded and chopped
- 2 garlic cloves, thinly sliced
- 1/2 teaspoon kosher salt
- 1 14-ounce box boil-in-bag rice, uncooked
- 1 14-ounce can red kidney beans, drained and rinsed
- Freshly ground black pepper to taste
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