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Lobster-and-Corn Risotto

Yield 5 servings (serving size: 1 1/2 cups)
Substitute 2 cups cooked shrimp for the lobster, if desired.

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

Nutrition 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

How to Make It

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

  2. 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.