Spring Risotto with Shrimp, Asparagus and Artichoke Hearts
Spring Risotto with Shrimp, Asparagus and Artichoke Hearts with vegetable broth, butter, shallot, garlic glove, arborio rice, wine, asparagus, peas, artichoke hearts, shrimp, lemon zest, parmesan...
Ingredients
- 587.5 ml vegetable broth
- 1 Tbsp unsalted butter
- 1 shallot
- 1 garlic glove
- 300 g arborio rice
- 60 ml dry white wine
- 67 g asparagus
- 36.25 g peas
- 132.25 g artichoke hearts
- 10 shrimp
- 1 Tbsp lemon zest
- some parmesan cheese
- salt and pepper
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