Lobster Risotto recipe

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Ingredients

¼ cup olive oil, divided
2 onions, chopped
6 cups chicken broth
1 shallot, chopped
1 clove garlic, chopped
1 ½ cups Arborio rice
½ cup white wine
1 tablespoon honey
3 tablespoons butter
1 cup light cream
1 tablespoon paprika
1 teaspoon cayenne pepper
¼ cup sherry
2 cups cooked lobster meat
½ cup shredded Parmesan cheese
1 pinch salt and ground black pepper to taste

Nutrition Info

565.1 calories
carbohydrate: 59.7 g
cholesterol: 87.3 mg
fat: 25.4 g
fiber: 1.8 g
protein: 19.3 g
saturatedFat: 11 g
servingSize: -
sodium: 1392.5 mg
sugar: 6.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat 2 tablespoons oil in a large skillet over medium heat, cook and stir onions until light brown and tender, about 20 minutes.

  2. Bring chicken broth to a boil in a pot, reduce heat to low and keep at a simmer.

  3. Heat remaining 2 tablespoons oil in a large, flat-bottom pan over medium-high heat. Cook and stir shallot and garlic in the hot oil until fragrant, about 2 minutes. Add Arborio rice to shallot mixture, cook and stir until rice begins to brown, about 3 minutes. Add wine and cook for 1 minute.

  4. Stir 1 cup chicken broth into rice mixture, cook, stirring constantly, until broth is absorbed. Repeat adding broth, 1 cup at a time, until all the broth is used, stirring constantly until broth is absorbed each time, about 30 minutes.

  5. Mix honey into onions and cook 5 minutes more.

  6. Stir butter into rice mixture until melted. Add cream and stir until rice mixture thickens, about 3 minutes. Add paprika and cayenne pepper, stir well. Add sherry and mix well. Stir lobster meat into rice mixture and cook until heated through, about 3 minutes. Mix Parmesan cheese into rice mixture until melted. Add onion mixture and mix well, season with salt and pepper.

Recipe Yield

6 servings

Recipe Note

A very rich and creamy risotto with lobster, caramelized onions, and sherry.

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