Description
Lobster tail risotto is a creamy and flavorful dish that combines tender lobster tails with rich risotto.
Ingredients
Scale
- 1 cup Arborio rice
- 2 lobster tails, cooked and chopped
- 4 cups chicken broth
- 1 cup white wine
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons butter
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Heat the chicken broth in a saucepan and keep it warm.
- In a large pan, heat olive oil and butter over medium heat.
- Add onion and garlic, sauté until soft.
- Stir in Arborio rice, cook for 2 minutes.
- Add white wine, cook until absorbed.
- Gradually add warm broth, one ladle at a time, stirring frequently.
- When rice is creamy and al dente, stir in lobster meat and Parmesan cheese.
- Season with salt and pepper.
- Garnish with fresh parsley before serving.
Notes
- Use fresh lobster for best flavor.
- Adjust the amount of broth for desired creaminess.
- Serve immediately for best texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 1g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Keywords: lobster, risotto, seafood, Italian cuisine