Spring Risotto with Shrimp, Asparagus and Artichoke Hearts
If you want to add more gluten free and pescatarian recipes to your collection, Spring Risotto
Italian style chicken burger chips
Ingredients
- 500g pack ready-cooked polenta
- 2 tbsp olive oil
- 2 chicken breasts
- 25g dried breadcrumbs
- 25g parmesan
- 125g ball mozzarella
- 4 ciabatta or burger buns, lightly toasted
- salad leaves, to serve
- SunBlush tomatoes, to serve
- fresh basil pesto, to serve
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