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 savoury cake
Ingredients
- 4 cups cooked basmati rice
- 1 pound ricotta cheese
- 1 large zucchini, unpeeled and grated
- 1/2 cup roasted red peppers dice or 1 cup fresh red pepper
- 1/2 cup each; frozen green peas and frozen spinach
- 4 eggs
- 2 green onions, ( green and white part )
- 1/3 cup parsley
- salt and black pepper
- 3 tablespoons brown rice flour
- 1 teaspoon baking powder
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