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–+ servings
Lemon Butter Lobster Risotto

Lemon Butter Lobster Risotto

Indulge in a creamy and luxurious Lemon Butter Lobster Risotto that's perfect for a special dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Risotto
  • 1 lb Lobster Or use shrimp as a substitute.
  • 1 cup Arborio Rice Essential grain for creamy texture.
  • ½ cup Parmesan Cheese Freshly grated is best.
  • 1 each Fresh Lemon Juice & Zest Brightens the dish.
  • ½ cup Dry White Wine Can substitute with broth and vinegar.
  • 4 cups Warm Seafood Broth Low-sodium recommended.
For Cooking
  • 2 tablespoons Butter High-quality European-style butter.
  • 1 each Onion Finely diced, adds sweetness.

Equipment

  • Skillet
  • Wooden spoon

Method
 

Cooking Instructions
  1. Heat a skillet over medium heat and add 1 tablespoon of butter. Add the lobster and sauté for 3-4 minutes until opaque. Set aside.
  2. In the same skillet, add another tablespoon of butter and the diced onions. Cook for 3-5 minutes until translucent.
  3. Add 1 cup of Arborio rice and stir for 2-3 minutes, toasting the rice slightly.
  4. Pour in ½ cup of dry white wine and stir until absorbed, about 2 minutes.
  5. Gradually add 4 cups of warm seafood broth, ½ cup at a time, stirring frequently.
  6. Once creamy, fold in the lobster, ½ cup of Parmesan cheese, and 1 tablespoon of butter off heat.
  7. Stir in the zest and juice of one lemon before serving. Adjust seasoning and serve immediately.

Nutrition

Serving: 1cupCalories: 500kcalCarbohydrates: 65gProtein: 20gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 200mgIron: 2mg

Notes

For the best texture, serve immediately. Store leftovers in the fridge for up to 3 days.

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