Lobster-and-Corn Risotto

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

Yield: 5 servings (serving size: 1 1/2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 390
  • Calories from fat: 12%
  • Fat: 5.1g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 0.7g
  • Protein: 22.3g
  • Carbohydrate: 60.5g
  • Fiber: 2.4g
  • Cholesterol: 45mg
  • Iron: 3.2mg
  • Sodium: 785mg
  • Calcium: 105mg

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

  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.
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