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 Pea Soup
Ingredients
- 2 tablespoons olive oil
- 2 medium shallots, sliced
- One 8-ounce russet potato, peeled and cut into ¾-inch cubes
- 3 cups shelled fresh peas (or frozen peas, thawed)
- ¼ cup dry white wine
- 2 tablespoons finely chopped fresh tarragon, plus extra for garnish
- Salt and freshly ground black pepper
Instructions
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