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 vegetable broth with shredded chicken
Ingredients
- 1 tbsp olive oil
- 1large chicken breast, skin on
- 500ml chicken stock
- 1slice sourdough bread, cut into cubes
- 2 tbsp grated parmesan
- 2large handfuls spring greens, finely sliced
- 4 asparagus spears, trimmed, halved and cut into chunky pieces
- 40g fresh or frozen peas
- 400g can borlotti beans, drained and rinsed
Instructions
Spring vegetable broth with shredded chicken serves 6 original recipe by BBC Good Food.
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