Creamy Lobster Risotto
Ingredients
Risotto
-
2
tablespoons
unsalted butter
-
2
large
shallots, minced
-
2
cloves
garlic, minced
-
1
cup
dry arborio rice
-
½
cup
white cooking wine
-
3–4
cups
chicken stock
-
1
cup
chopped asparagus spears, cut into ½” pieces
-
½
cup
frozen sweet peas
-
½
cup
grated pecorino romano cheese
-
1–2
tablespoons
fresh lemon juice
Lobster
-
4
tails
lobster (4–5 oz. each)
-
1
pot
water
-
to taste
salt
Instructions
- Heat chicken stock in a medium saucepan and keep warm.
- In a large saucepan, melt butter and sauté shallots until translucent.
- Add minced garlic and sauté for 30 seconds, then add arborio rice and stir.
- Pour in white wine and stir until absorbed.
- Gradually add chicken stock, one cup at a time, stirring until absorbed each time.
- Continue until rice is tender and creamy, about 28-32 minutes.
- Add asparagus and sweet peas, stirring until cooked.
- Stir in lemon juice and grated cheese until creamy.
- In a separate pot, boil water with salt and cook lobster tails for 3 minutes.
- Remove lobster meat, dice, and stir into risotto.
- Serve risotto topped with half a lobster tail and garnish with chives.
Nutrition Facts (estimated)
Servings
4
Calories
600
Total fat
25g
Total carbohydrates
60g
Total protein
30g
Sodium
800mg
Cholesterol
100mg
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