Lobster-and-Corn Risotto

recipe
Substitute 2 cups cooked shrimp for the lobster, if desired.

Yield:

5 servings (serving size: 1 1/2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 390
Caloriesfromfat 12 %
Fat 5.1 g
Satfat 1.4 g
Monofat 2.7 g
Polyfat 0.7 g
Protein 22.3 g
Carbohydrate 60.5 g
Fiber 2.4 g
Cholesterol 45 mg
Iron 3.2 mg
Sodium 785 mg
Calcium 105 mg

Ingredients

5 cups fat-free, less-sodium chicken broth
1 tablespoon olive oil
1/2 cup shallots, minced
4 garlic cloves, minced
1 1/2 cups uncooked Arborio rice or other short-grain rice
2 cups cooked lobster meat, coarsely chopped (about 2 [1/2-pound] tails)
1 1/2 cups fresh corn kernels (about 3 ears)
1/3 cup chopped fresh basil
1/4 cup (1 ounce) grated fresh Parmesan cheese
3 tablespoons sherry
1/4 teaspoon black pepper

Preparation

Bring broth to a simmer in a saucepan (do not boil). Keep warm over low heat.

Heat olive oil in a large saucepan over medium-high heat. Add shallots and garlic; sauté 2 minutes. Add rice; sauté 3 minutes or until translucent, stirring constantly. Stir in 1/2 cup broth, and cook 3 minutes or until the liquid is nearly absorbed, stirring constantly. Add the remaining broth, 1/2 cup at a time, stirring constantly; cook until each portion of broth is absorbed before adding the next (about 30 minutes). Add lobster and remaining ingredients; cook 5 minutes or until thoroughly heated.

October 1998
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