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    You are in: Home / Recipes / Sauteed Shrimp and Arborio Risotto Stella Artois Asparagus Tips Recipe
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    Sauteed Shrimp and Arborio Risotto Stella Artois Asparagus Tips

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    0 mins

    30 mins

    Chef #208121's Note:

    From Belgian chef, Daniel Joly

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    Units: US | Metric


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

    Ratings & Reviews:

    • on April 17, 2010


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

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Sauteed Shrimp and Arborio Risotto Stella Artois Asparagus Tips

    Serving Size: 1 (575 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1042.0
    Calories from Fat 582
    Total Fat 64.7 g
    Saturated Fat 10.6 g
    Cholesterol 11.0 mg
    Sodium 209.4 mg
    Total Carbohydrate 52.8 g
    Dietary Fiber 1.1 g
    Sugars 4.1 g
    Protein 9.3 g

    The following items or measurements are not included:

    vegetable stock

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