Lobster and Asparagus Risotto
Indulge in the luxurious flavors of this Lobster and Asparagus Risotto, a dish that brings restaurant-quality elegance straight to your table. Featuring tender, juicy lobster meat and crisp asparagus nestled in a creamy, Parmesan-infused Arborio rice base, this recipe is an exquisite balance of rich and fresh ingredients. A splash of dry white wine and a hint of lemon zest elevate the flavors, while the slow-cooking technique ensures the risotto achieves its signature velvety texture. Perfect for dinner parties or a romantic dinner for two, this seafood risotto pairs beautifully with a crisp white wine and offers a gourmet culinary experience in under an hour.
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Recipe Information
Ingredients
- 3 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 2 medium Shallots, finely chopped
- 3 cloves Garlic cloves, minced
- 1.5 cups Arborio rice
- 0.5 cups Dry white wine
- 5 cups Chicken or lobster stock, simmering
- 1 pound Cooked lobster meat, chopped
- 1 bunch Asparagus, trimmed and cut into 1-inch pieces
- 0.75 cups Parmesan cheese, grated
- 0.25 cups Heavy cream
- to taste Salt
- to taste Black pepper
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Lemon zest
Instructions
In a large, heavy-bottomed skillet or pot, melt 2 tablespoons of butter with the olive oil over medium heat.
Add the chopped shallots and cook until softened and translucent, about 3 minutes.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the Arborio rice and stir to coat it with the butter and oil. Toast the rice for 2-3 minutes, stirring frequently.
Pour in the white wine and cook until fully absorbed, about 1-2 minutes.
Begin adding the simmering chicken or lobster stock one ladleful at a time, stirring constantly. Allow each addition of stock to be absorbed before adding the next. Continue this process for about 18-20 minutes, or until the rice is tender and creamy.
While the risotto is cooking, blanch the asparagus in boiling water for 2-3 minutes until bright green and tender-crisp, then transfer to an ice bath to stop the cooking. Drain and set aside.
When the risotto is nearly done, stir in the cooked lobster meat and blanched asparagus. Cook for an additional 2-3 minutes to warm through.
Remove the risotto from the heat and stir in the remaining 1 tablespoon of butter, grated Parmesan cheese, and heavy cream. Mix well to achieve a creamy texture.
Season the risotto with salt and black pepper to taste.
Garnish with chopped parsley and a sprinkle of lemon zest before serving.
Nutrition Facts
Calories |
700 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.5 g | 35% | |
| Saturated Fat | 12.7 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 188 mg | 63% | |
| Sodium | 2384 mg | 104% | |
| Total Carbohydrate | 71.2 g | 26% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 4.9 g | ||
| Protein | 38.1 g | 76% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 305 mg | 23% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 672 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
