Description
A creamy and flavorful risotto infused with lemon and butter, topped with succulent lobster pieces.
Ingredients
Scale
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth
- 1/2 cup white wine
- 1/2 lb cooked lobster meat, chopped
- 3 tbsp unsalted butter
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 2 tbsp fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Heat the broth in a saucepan and keep it warm on low heat.
- Melt 2 tbsp butter in a large skillet over medium heat. Add onion and garlic, sauté until soft.
- Add Arborio rice and stir for 1-2 minutes until lightly toasted.
- Pour in white wine, stirring until absorbed.
- Begin adding warm broth, one ladle at a time, stirring frequently until absorbed before adding more.
- Continue until rice is creamy and tender, about 20 minutes.
- Stir in lobster meat, remaining butter, Parmesan, lemon zest, lemon juice, and parsley.
- Season with salt and pepper, then serve immediately.
Notes
- Use fresh lobster for the best flavor.
- Stir constantly to prevent sticking.
- Adjust lemon to taste.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 90mg
Keywords: lemon butter lobster risotto, creamy risotto, seafood risotto