Lobster Risotto
Cook
35 mins
Prep Time
10 mins
Total Time
45 mins
Serves
4
Ingredients
- 1 lb cooked lobster meat, chopped
- 1 1/2 cups Arborio rice
- 4 cups seafood or chicken broth, warmed
- 1/2 cup dry white wine
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 2 tbsp butter
- 2 tbsp olive oil
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Kitchen Tools Needed:
- Large skillet or pot
- Ladle
- Wooden spoon
Steps
- Sauté aromatics: In a large skillet or pot, heat olive oil and butter over medium heat. Add the chopped shallot and minced garlic, and sauté until softened, about 5 minutes.
- Add rice: Add the Arborio rice and cook, stirring constantly, for 2-3 minutes until the rice is lightly toasted.
- Add wine: Pour in the white wine and cook, stirring, until the wine is mostly absorbed.
- Add broth: Begin adding the warmed broth one ladle at a time, stirring frequently and allowing the liquid to be absorbed before adding more. Continue until the rice is creamy and cooked through, about 18-20 minutes.
- Add lobster: Stir in the chopped lobster meat and grated Parmesan cheese. Cook for 2-3 minutes until the lobster is heated through. Season with salt and pepper.
- Serve: Garnish with chopped parsley and serve immediately.
Macros:
Total Calories: 600
Carbs: 55g
Proteins: 35g
Fats: 25g