Spring risotto with shrimp and asparagus | Sunbasket
Cutting back on food waste isn’t just good for the planet, it also offers opportunities to build flavor into a dish. For this spring risotto,
Ingredients
- 3 ounces asparagus
- 1 leek
- Peeled fresh garlic
- 1 dried bay leaf
- 1 cup Arborio rice
- ½ teaspoon Aleppo chile flakes (optional)
- 10 ounces wild Gulf shrimp
- 1 lemon
- Fresh dill
- ¼ cup grated Parmesan
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