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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Belgian >> Belgian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
risotto rice	3	cups		-	-	-	-
shallot	2		peeled	-	-	-	-
red bell pepper	1		sliced	-	-	-	-
green asparagus	6		sized	-	-	-	-
vegetable stock	4 1/2	cups		49.725	9.2489	2.3868	0.6962
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
wine	1	cup		45.41	0.6453	0.0956	0.0
beer	1	ounce		77.56	1.0528	3.92	6.3084
olive oil	1	cup		238.68	0.0	0.0	27.0
parmesan cheese	1/2	cup		148.0	16.0	16.0	2.0
salt				-	-	-	-
pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.