Sauteed Shrimp and Arborio Risotto Stella Artois As

Name: Sauteed Shrimp and Arborio Risotto Stella Artois Asparagus Tips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups arborio risotto rice; 2 small shallots, peeled; 1 red bell pepper, finely sliced; 6 green asparagus, jumbo sized; 4 ½ cups vegetable stock; 2 tablespoons olive oil; 1 cup dry wine; 1 ounce stella artois beer; 1 cup olive oil; ½ cup parmesan cheese; salt; pepper

Servings: persons

3 cups arborio risotto rice
2 small shallots, peeled
1 red bell pepper, finely sliced
6 green asparagus, jumbo sized
4 ½ cups vegetable stock
2 tablespoons olive oil
1 cup dry wine
1 ounce stella artois beer
1 cup olive oil
½ cup parmesan cheese
salt
pepper

1
Slice the shallots thinly then saute in a little of the olive oil slowly.
2
Add the white wine and then add the rice while stirring with a spatula.
3
Let the wine evaporate.
4
Add a pinch of salt and the vegetable stock and cook over a slow fire for 18 minutes or so.
5
Stir frequently.
6
Cut the asparagus fine.
7
[Save the tips to a nice size.
8
You are going to garnish the recipe with cooked tips] Add it and the red pepper to the risotto.
9
Cook for several minutes.
10
Asparagus should be tender but not soft.
11
Then add the cheese and the Stella Artois.
12
Salt and pepper to taste.
13
Cook the shrimp in a nonstick pan in olive oil.
14
Saute on both sides.
15
When cooked place on a small wooden skewer.
16
Serve the shrimp beside the Risotto.
17
Garnish with Asparagus tips.

1204

kcal

Calories

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 cups arborio risotto rice, 2 small shallots, peeled, 1 red bell pepper, finely sliced, 6 green asparagus, jumbo sized, and more.

Yes, Sauteed Shrimp and Arborio Risotto Stella Artois Asparagus Tips falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sauteed Shrimp and Arborio Risotto Stella Artois Asparagus Tips

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions