Sauteed Shrimp and Arborio Risotto Stella Artois Asparagus Tips

Total Time
30mins
Prep 0 mins
Cook 30 mins

From Belgian chef, Daniel Joly

Ingredients Nutrition

Directions

  1. 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.
  2. Add a pinch of salt and the vegetable stock and cook over a slow fire for 18 minutes or so. Stir frequently.
  3. 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.
  4. Salt and pepper to taste.
  5. Cook the shrimp in a nonstick pan in olive oil. Saute on both sides. When cooked place on a small wooden skewer.
  6. Serve the shrimp beside the Risotto.
  7. Garnish with Asparagus tips.
Most Helpful

5 5

5 stars....The first night of around the world in 80 weekends! Appetizer down and now on to the Main course.