Brown Butter Lobster, Sweet Corn and Fontina Risotto
Ingredients
-
1
bunch
kale
-
2
tablespoons
olive oil
-
1
pint
cherry tomatoes
-
8
tablespoons
butter
-
2
cloves
garlic
-
3
cups
fresh yellow corn
-
1½
cups
arborio rice
-
½
cup
dry white wine
-
5
cups
low-sodium chicken broth
-
¼
cup
parmesan cheese
-
2
tablespoons
fresh parsley
-
2
tablespoons
fresh basil
-
to taste
salt
-
to taste
pepper
-
pinch
crushed red pepper flakes
-
8
ounces
fontina cheese
-
4
pieces
lobster tails
Instructions
- Preheat oven to 350°F.
- In a bowl, mix kale with olive oil, salt, and pepper, then spread on a baking sheet with tomatoes.
- Bake the kale and tomatoes for 15-18 minutes until crispy.
- In a skillet, melt butter over medium heat until browned, reserving half for serving.
- Add garlic and corn to the skillet, cooking for about 12 minutes.
- Stir in the rice until coated with butter, then add wine and cook until evaporated.
- Gradually add chicken broth, one cup at a time, stirring until absorbed, for about 25 minutes.
- Boil salted water and cook lobster tails for 5-8 minutes until bright red.
- Remove lobster from shells and set aside.
- Stir in parmesan, parsley, basil, and fontina cheese into the risotto.
- Serve risotto topped with kale, tomatoes, and lobster, drizzling with reserved brown butter.
Nutrition Facts (estimated)
Servings
6
Calories
902
Total fat
45g
Total carbohydrates
80g
Total protein
40g
Sodium
800mg
Cholesterol
150mg
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