Sauteed Shrimp And Arborio Risotto Stella Artois Asparagus Tips

From belgian chef, daniel joly

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.

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You are going to garnish the recipe with cooked.

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.

risotto rice, shallots, red bell pepper, green asparagus, vegetable stock, olive oil, dry wine, beer, parmesan cheese, salt, pepper