creamy lobster risotto
Rich in protein and Omega-3s, with a creamy texture from parmesan and butter.
Ingredients
- 1 cup 1 cup Arborio rice
- 1 piece small shallot, finely chopped
- 2 cloves garlic, minced
- 2 tbsp butter
- 1 tbsp olive oil
- 1/2 cup white wine
- 4 cups seafood broth (warm)
- 1 cup cooked lobster meat (chopped)
- 1/2 cup grated parmesan cheese
- 1/4 cup heavy cream
- 1 Salt & pepper to taste
- 1 Chopped parsley for garnish
Instructions
- In a pan, heat butter and olive oil over medium heat. Sauté shallot and garlic until soft.
- Add Arborio rice and cook for 2 minutes until slightly toasted.Pour in white wine and stir until absorbed.
- Gradually add warm broth, one ladle at a time, stirring continuously.
- After 20 minutes, when rice is creamy, stir in lobster, parmesan, and cream.Season with salt and pepper, garnish with parsley, and serve immediately.