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 rice with chicken
Ingredients
- 2 tbsp olive oil
- 2 skinless boneless chicken breast fillets or 4 boneless thighs, cut into strips
- 1 red onion, cut into 8 wedges
- 2 orange peppers, halved, deseeded and sliced thickly
- 1 garlic clove, crushed
- 100g long grain rice
- 400g can chopped tomatoes
- 300ml chicken stock
- 4 tbsp ready-made pesto (you'll find long-life jars on the shelves with pasta sauces or more expensive fresh pots in the chiller cabinet)
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