Sauteed Shrimp And Arborio Risotto Stella Artois Asparagus Tips

Total Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 slice the shallots thinly then saute in a little of the olive oil slowly. add the 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.