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 Greens Tonic
Ingredients
- 1/2 pound baby yellow potatoes
- 4 spring onions, white parts only, thinly sliced into rounds
- 3 cloves garlic, peeled
- Coarse salt and freshly ground pepper
- 10 sprigs mint, plus 1/4 cup leaves
- 6 sprigs tarragon, plus 1/4 cup leaves
- 1 dried bay leaf
- 1 pound pencil asparagus, trimmed and cut into 1-inch piece, tips reserved
- 1 cup shelled fresh chickpeas
- 2 cups sugar snap peas, trimmed and halved on the bias
- 10 leaves Bibb lettuce, torn into large pieces
- 3 cups peppery spring greens, such as baby mustard, sorrel, or radish sprouts, sliced into ribbons if large
- Extra-virgin olive oil, for drizzling
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