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 with Peas and Cilantro
Ingredients
- 1 cup fresh cilantro, stems reserved
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, finely chopped
- 1 garlic clove, minced
- 1/4 teaspoon chili powder
- Coarse salt and freshly ground pepper
- 1 cup long-grain rice
- 1 1/2 cups water
- 1 pound fresh peas, shelled (1 1/2 cups)
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