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 Soup: Cream of Asparagus and Spinach
Ingredients
- 1 bunch asparagus (chopped and cut it into pieces, remove the thick ends at the bottom)
- Half of one onion
- 1 cup chopped spinach
- 1 inch ginger
- 1 tablespoon butter/olive oil
- ½ cup heavy cream
- 3 cups of homemade vegetable stock
- ½ teaspoon salt or to taste
- ½ teaspoon freshly ground pepper
Instructions
Spring Soup: Cream of Asparagus and Spinach serves 4 original recipe by Honest Cooking.
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