Ingredients
Scale
- 1 ½ cups Arborio rice
- 4 cups chicken or seafood stock
- 1 cup dry white wine
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 2 cups cooked lobster meat, chopped
- Juice and zest of 1 lemon
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare ingredients: chop onion, garlic, and lobster.
- Heat chicken or seafood stock in a saucepan over low heat.
- Sauté onion in olive oil until translucent, then add garlic.
- Toast Arborio rice in the pot for about 2 minutes.
- Deglaze with dry white wine, stirring until absorbed.
- Add warm stock gradually, stirring frequently, until rice is al dente (18-20 minutes).
- Stir in heavy cream and grated Parmesan until creamy.
- Fold in lobster meat, lemon juice, and zest; season with salt and pepper.
- Garnish with parsley and serve immediately.
Notes
- Ensure stock is warm before adding to the risotto.
- Stir continuously for best texture.
- Can adjust consistency with additional stock or cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Pescatarian
Nutrition
- Serving Size: 1 cup
- Calories: 600
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg
Keywords: lobster risotto, creamy risotto, seafood risotto, Italian recipes