Lobster Risotto
Lobster Risotto is a more involved Italian rice dish: plan on about 50 minutes for 2 servings. Lobster tails, arborio rice and dry white wine carry the flavour. The cooking is mostly simmering and searing. It is gluten-free. With 30 g of protein per serving (about 590 calories), it is a filling option.
- Total time
- 50 min
- Servings
- 2
- Difficulty
- Hard
- Calories
- 590 kcal
Save this recipe in Buttter
It is in the Date Night In cookbook in the app. Scale the servings, cook it step by step in cook mode, and send the ingredients to your shopping list.
Ingredients
For 2 servings
- 2lobster tails
- 180 garborio rice
- 100 mldry white wine
- 700 mlseafood stock
- 1shallot
- 40 gbutter
- 40 gParmesan cheese
- 4 sprigsfresh chives
- 1 tbspolive oil
Instructions
- Bring the seafood stock to a simmer and keep warm. Remove the lobster meat from the tails and cut into bite-size chunks. Sear in olive oil over high heat for 2 minutes. Remove and set aside.
- In a wide pan, melt half the butter and cook finely diced shallot until soft. Add the arborio rice and stir for 2 minutes to toast the grains.
- Add dry white wine and stir until absorbed. Add warm seafood stock one ladle at a time, stirring constantly, waiting for each addition to be nearly absorbed before adding the next. Continue for 18-20 minutes.
- When the risotto is creamy, fold in the lobster, remaining butter, and grated Parmesan cheese. Serve in warm bowls and garnish with snipped fresh chives.
Nutrition per serving
- Calories
- 590 kcal
- Protein
- 30 g
- Fat
- 22 g
- Carbs
- 64 g
Approximate values for one serving.
About this recipe
- Cuisine: Italian
- Dish type: Rice
- Diet: gluten-free
- In cookbook: Date Night In
