Lobster and Asparagus Risotto

Recipe by Dancer
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 400F degrees.
  • Coat an ovenproof saute (pan with cooking spray and place it over medium-high heat).
  • Add the lobster, garlic, shallots and red bell pepper, and saute for 1 1/2 minutes, or until the lobster in just cooked.
  • Remove the lobster from the pan and set it aside to cool.
  • Add the wine, rice and lemon juice to the pan, and stir and cook for two minutes.
  • Add one cup of the stock and continue cooking, stirring constantly, until the liquid has just evaporated.
  • Add 1 1/2 cups more of the stock, and allow the stock to evaporate again while stirring.
  • Stir in the remaining 1 1/2 cups of stock, the tomato, asparagus, dill, basil and salt.
  • Transfer the pan to the oven and finish cooking for about 20 minutes, until all the liquid has evaporated.
  • Remove the pan from the oven, and stir in the reserved lobster.
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