LEMONY LOBSTER & PEA RISOTTO

By jarren

Ingredients

• 2 tbsp butter
• 1 garlic clove, minced
• 1 large cooking onion, diced
• 1 1/2 cups arborio rice
• 1/4 cup dry white wine
• 4 cups chicken or fish stock, kept hot on the stove or in a large microwaveable measuring cup
• 1/2 cup frozen peas, defrosted
• Zest of 1 lemon
• Salt and pepper to taste
• 1/4 cup freshly grated Parmesan cheese
• 1 1/2 lo. cooked lobster, meat roughly chopped

Details

Servings 4

Preparation

Step 1

Heat butter in a large pot over medium heat until melted and foamy, then add in garlic and onion and stir until onion becomes soft and translucent, about 5 to 7 minutes.

Stir in rice, coating evenly with butter, then add wine and 1 cup of hot stock. Keep stirring over medium heat until stock is mostly absorbed, then add in second cup of liquid. Continue stirring and adding stock one cup at a time until all 4 cups have been used and risotto is almost cooked, about 16 to 18 minutes from your start time. If you like a looser risotto, add more stock or water.

With 2 minutes to go, add peas, lemon zest, salt and pepper to taste and Parmesan. Stir, taste, adjust seasoning if necessary, then remove from heat. Add lobster, stir until heated through and serve.