Lobster Risotto
Lobster rocks, especially when it’s served up in this delicious risotto dish. Next time you’re in the mood for seafood, take a crack at this gourmet goodie. You will love every spoonful.
Ingredients
- 5 tablespoon(s) olive oil, divided
- 1 small Spanish onion, fine chop
- 2 cloves garlic, finely chopped
- 2 cup(s) Arborio rice
- 8 floz white wine
- 8 ounce(s) lobster tail pieces, chopped
- 4 1/2 cup(s) lobster tail pieces, chopped
- 1 dash(es) Kosher salt
- 1 dash(es) Freshly ground black pepper
Instructions
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Heat 3 tbsp oil in a medium saucepan.
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Add onion and garlic and cook until soft.
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Stir in Arborio rice to coat, then add wine and cook until reduced, then add lobster pieces.
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Add stock, 2 cups at a time, for a total of 4 cups, and cook until rice is al dente and lobster is cooked through.
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If you run out of stock and need to add more liquid, use water.
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Add kosher salt and freshly ground black pepper, to taste.
Nutrition
Calories: 2922.77kcalCarbohydrates: 308.76gProtein: 30.12gFat: 158.81gSaturated Fat: 60.53gCholesterol: 232mgSodium: 4229.98mgFiber: 5.34gSugar: 9.27g
Tried this recipe?Let us know how it was!