Description
A creamy and flavorful risotto made with shrimp and lobster.
Ingredients
Scale
- 1 cup Arborio rice
- 4 cups seafood stock
- 1 cup cooked lobster meat, chopped
- 1 cup shrimp, peeled and deveined
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup white wine
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
- Chopped parsley for garnish
Instructions
- Heat seafood stock in a saucepan and keep warm.
- In a large pan, heat olive oil and butter over medium heat.
- Add onion and garlic, sauté until soft.
- Stir in Arborio rice, cook for 2 minutes.
- Add white wine, stir until absorbed.
- Gradually add warm seafood stock, one ladle at a time, stirring frequently.
- After 15 minutes, add shrimp and lobster, cook until shrimp is pink.
- Stir in Parmesan cheese, season with salt and pepper.
- Remove from heat, let sit for 2 minutes.
- Garnish with parsley before serving.
Notes
- Use fresh seafood for best flavor.
- Adjust cooking time based on rice texture preference.
- Store leftovers in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 1g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg
Keywords: shrimp and lobster risotto