Spring Risotto with Shrimp, Asparagus and Artichoke Hearts

Name: Spring Risotto with Shrimp, Asparagus and Artichoke Hearts
Ingredients: 587 1/2 ml (2.5 cups) vegetable broth; 1 Tbsp unsalted butter; 1 shallot; 1 garlic glove; 300 g (1.5 cups) arborio rice; 60 ml (0.25 cup) dry white wine; 67 g (0.5 cup) asparagus; 36 1/4 g (0.25 cup) peas; 132 1/4 g (0.25 cup) artichoke hearts; 10 shrimp; 1 Tbsp lemon zest; 25 ml (0.25 cup) parmesan cheese; some salt and pepper

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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...

Keywords

spring
easter
pescetarian
pescatarian
vegetable broth
butter
shallot
garlic glove
arborio rice
wine
asparagus
peas
artichoke hearts
shrimp
lemon zest
parmesan cheese
salt and pepper

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Ingredients

587 1/2 ml (2.5 cups) vegetable broth
1 Tbsp unsalted butter
1 shallot
1 garlic glove
300 g (1.5 cups) arborio rice
60 ml (0.25 cup) dry white wine
67 g (0.5 cup) asparagus
36 1/4 g (0.25 cup) peas
132 1/4 g (0.25 cup) artichoke hearts
10 shrimp
1 Tbsp lemon zest
25 ml (0.25 cup) parmesan cheese
some salt and pepper

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Spring Risotto with Shrimp, Asparagus and Artichoke Hearts

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