SAUTEED SHRIMP AND ARBORIO RISOTTO STELLA ARTOIS ASPARAGUS TIPS

Sauteed Shrimp and Arborio Risotto Stella Artois Asparagus Tips image

Provided by drhousespcatcher

Categories Rice

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

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3 cups arborio risotto rice
2 small shallots, peeled
1 red bell pepper, finely sliced
6 green asparagus, jumbo sized
4 1/2 cups vegetable stock
2 tablespoons olive oil
1 cup dry wine
1 ounce stella artois beer
1 cup olive oil
1/2 cup parmesan cheese
salt
pepper

Steps:

Slice the shallots thinly then saute in a little of the olive oil slowly. Add the white wine and then add the rice while stirring with a spatula. Let the wine evaporate.
Add a pinch of salt and the vegetable stock and cook over a slow fire for 18 minutes or so. Stir frequently.
Cut the asparagus fine. [Save the tips to a nice size. You are going to garnish the recipe with cooked tips] Add it and the red pepper to the risotto. Cook for several minutes. Asparagus should be tender but not soft. Then add the cheese and the Stella Artois.
Salt and pepper to taste.
Cook the shrimp in a nonstick pan in olive oil. Saute on both sides. When cooked place on a small wooden skewer.
Serve the shrimp beside the Risotto.
Garnish with Asparagus tips.

Nutrition Facts : Calories 1042, Fat 64.7, SaturatedFat 10.7, Cholesterol 11, Sodium 209.4, Carbohydrate 52.9, Fiber 1.1, Sugar 4.2, Protein 9.3