Lobster and Asparagus Risotto |
|
 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
|
Ingredients:
6 ounces diced lobster tail meat |
1 tablespoon minced garlic |
2 tablespoons minced shallots |
1 red bell pepper, seeded and diced |
6 tablespoons white wine |
2 cups arborio rice |
3 tablespoons freshly squeezed lemon juice |
4 cups low sodium chicken broth |
1 large tomato, blanched,peeled,seeded and chopped |
12 asparagus spears, cut in half on the diagonal |
1 1/2 tablespoons chopped fresh dill |
1 1/2 tablespoons thinly sliced fresh basil |
1 teaspoon salt |
Directions:
1. Preheat the oven to 400F degrees.
2. Coat an ovenproof saute (pan with cooking spray and place it over medium-high heat).
3. Add the lobster, garlic, shallots and red bell pepper, and saute for 1 1/2 minutes, or until the lobster in just cooked.
4. Remove the lobster from the pan and set it aside to cool.
5. Add the wine, rice and lemon juice to the pan, and stir and cook for two minutes.
6. Add one cup of the stock and continue cooking, stirring constantly, until the liquid has just evaporated.
7. Add 1 1/2 cups more of the stock, and allow the stock to evaporate again while stirring.
8. Stir in the remaining 1 1/2 cups of stock, the tomato, asparagus, dill, basil and salt.
9. Transfer the pan to the oven and finish cooking for about 20 minutes, until all the liquid has evaporated.
10. Remove the pan from the oven, and stir in the reserved lobster.
|
|