Spring Risotto with Shrimp, Asparagus and Artichoke Hearts
If you want to add more gluten free and pescatarian recipes to your collection, Spring Risotto
Asparagus Pide
Ingredients
- 1 1/2 cups cold water
- 1 3/4 ounces sourdough starter or poolish (about 3 tablespoons) (see Note)
- 1 ( 1/4-ounce) envelope active dry yeast (such as Fleischmann’s)
- 4 1/2 cups plus 2 tablespoons bread flour (about 19 3/8 ounces), plus more for sprinkling and dusting
- 1 tablespoons kosher salt
- 12 1/2 ounces taze kaşar, kashkaval, or low-moisture whole-milk mozzarella cheese, shredded (about 3 cups)
- 4 1/4 ounces double-cream feta cheese (or regular feta stirred into 1 tablespoon heavy cream) (about 2/3 cup)
- 1 3/4 pounds fresh asparagus spears (about 40 spears), trimmed and halved crosswise
- 1 tablespoon garlic-infused olive oil , plus more for brushing
- 1 teaspoon Aleppo pepper
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Semolina flour , for dusting
- 1/4 cup unsalted butter, melted
- 3/4 cup torn mixed fresh herbs (such as flat-leaf parsley, mint, and dill)
- 3/4 cup mild ajvar (bell pepper and eggplant spread)
- 3/4 cup kaymak , clotted cream, or sour cream
- Grated lemon zest , for garnish
Details
- Servings: 6
- Dish: bread
Cuisine
- italian
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