Sauteed Shrimp and Arborio Risotto Stella Artois Asparagus Tips
Elevate your dinner table with this luxurious Sauteed Shrimp and Arborio Risotto featuring Stella Artois and vibrant asparagus tips. This decadent dish combines creamy risotto made with Arborio rice, a splash of Stella Artois beer for a subtle malty richness, and tender shrimp sautéed to perfection. Fresh asparagus tips add a delightful crunch, while Parmesan cheese and lemon zest bring a burst of creamy, tangy flavor. Perfectly seasoned and garnished with fresh parsley, this recipe is ideal for an elegant weeknight meal or an impressive dinner party entrée. With just 15 minutes of prep and a medley of rich, satisfying ingredients, this shrimp risotto creation is sure to delight palates and turn heads.
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Recipe Information
Ingredients
- 1 cup Arborio rice
- 1 pound Shrimp (peeled and deveined)
- 1 cup Stella Artois beer
- 4 cups Chicken stock
- 3 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 cup Asparagus tips
- 1 small Yellow onion (finely diced)
- 2 cloves Garlic (minced)
- 1 cup Parmesan cheese (grated)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Parsley (chopped)
- 1 teaspoon Lemon zest
Instructions
Warm the chicken stock in a medium saucepan over low heat and keep it at a gentle simmer.
In a large skillet or sauté pan, heat 2 tablespoons of olive oil over medium heat.
Add the diced onion and minced garlic to the pan and sauté until soft and fragrant, about 2-3 minutes.
Stir in the Arborio rice, allowing it to toast slightly for 1-2 minutes.
Pour in the Stella Artois beer and cook, stirring frequently, until the liquid is mostly absorbed.
Begin adding the warm chicken stock one ladleful at a time, stirring continuously and allowing each addition to be absorbed before adding more. Repeat this process for about 20-25 minutes, or until the rice is creamy and tender.
While the risotto is cooking, heat the remaining tablespoon of olive oil and 1 tablespoon of butter in another skillet over medium-high heat.
Season the shrimp with salt and black pepper and sauté them for 2-3 minutes per side, or until pink and opaque. Remove the shrimp from the skillet and set aside.
To the same skillet, add the asparagus tips and sauté for 3-4 minutes, or until tender-crisp. Remove and set aside.
Once the risotto is cooked, stir in the grated Parmesan cheese, remaining butter, and lemon zest. Adjust seasoning with additional salt and black pepper if needed.
Gently fold in the sautéed shrimp and asparagus tips, reserving a few for garnishing.
Plate the risotto, topping it with the reserved shrimp and asparagus tips. Garnish with chopped parsley and serve immediately.
Nutrition Facts
Calories |
2834 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.5 g | 196% | |
| Saturated Fat | 64.7 g | 324% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1224 mg | 408% | |
| Sodium | 7361 mg | 320% | |
| Total Carbohydrate | 98.5 g | 36% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 11.6 g | ||
| Protein | 263.4 g | 527% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 3016 mg | 232% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 2179 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
