By Kat T
Lobster Risotto W/ Peas
6 steps
Prep:10minCook:30min
I rarely eat lobster but I love it & when I get my hands on some, Risotto is where my mind & my belly go. I love to add frozen peas for texture, color & extra nutrient but you can substitute asparagus or mushrooms or spinach & it’ll still be delish.
This amount will give you 2x decent main course meals or 4x side dishes.
Updated at: Wed, 16 Aug 2023 19:35:19 GMT
Nutrition balance score
Good
Glycemic Index
54
Low
Glycemic Load
46
High
Nutrition per serving
Calories693.8 kcal (35%)
Total Fat22.4 g (32%)
Carbs84.6 g (33%)
Sugars10.6 g (12%)
Protein30 g (60%)
Sodium1087.2 mg (54%)
Fiber3.1 g (11%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Simmer stock, add lobster tails if you want.
Step 2
In large skillet sauté onion in oil for 4 min, add garlic & cook another 60 seconds
Step 3
Add rice to skillet & toast, stirring frequently for 4-5 min. Add wine & cook until absorbed.
Step 4
Start adding the warm stock to the skillet, 1/2 a cup at a time & Continue to stir until abosrbed before adding more stock.
Step 5
Once rice is tender (about 18-20 min) stir in the cream cheese, lemon juice, parm, butter, green peas & lobster meat last.
Step 6
Garnish with fresh herbs & enjoy!
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