Spring Risotto with Shrimp Asparagus and Artichoke Hearts
Ingredients
- 2½ cups chicken or vegetable broth (you may not need all)
- 1 tablespoon unsalted butter
- 1 shallot, minced
- 1 garlic glove, minced
- 1½ cups arborio rice
- ¼ cup dry white wine (I used chardonnay)
- ½ cup asparagus, chopped
- ¼ cup peas
- ¼ cup artichoke hearts
- 10-15 shrimp, peeled & deveined
- 1 tablespoon lemon zest (a small lemon)
- ¼ cup freshly grated Parmesan cheese
- Salt and pepper, to taste
Instructions
Spring Risotto with Shrimp, Asparagus and Artichoke Hearts serves 6 original recipe by Foodista.
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