How To Make Lobster Risotto
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Serves:
Ingredients
- 2 lobster tails, shells removed and diced
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth
- 1/2 cup white wine
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Instructions
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In a large pot, melt the butter over medium heat. Add the onion and garlic and cook until softened.
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Add the Arborio rice to the pot and cook for 1-2 minutes, stirring constantly.
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Pour in the white wine and cook until it has evaporated.
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Begin adding the chicken or vegetable broth, 1 cup at a time, stirring constantly and allowing the rice to absorb the liquid before adding more.
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After adding the second cup of broth, add the diced lobster tails to the pot and continue adding the remaining broth.
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Cook the risotto until the rice is tender but still slightly firm, about 20-25 minutes.
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Stir in the Parmesan cheese, parsley, salt, and pepper. Cook for an additional 2-3 minutes until the cheese has melted and the flavors have melded together.
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Serve the lobster risotto hot, garnished with additional parsley if desired.
Nutrition
- Calories : 458kcal
- Total Fat : 12g
- Saturated Fat : 6g
- Cholesterol : 94mg
- Sodium : 1002mg
- Total Carbohydrates : 49g
- Dietary Fiber : 2g
- Sugar : 3g
- Protein : 29g
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