4 tablespoon(s) olive oil |
1 cup(s) diced onion |
1 1/2 cup(s) arborio rice |
3/4 cup(s) dry white wine |
4 1/4 cup(s) vegetable broth |
2 1/2 cup(s) corn kernels cut from the cob, or frozen and thawed |
4 8 oz. lobster tails thawed if previously frozen, removed from shells; cut into chunks |
1 cup(s) tiny tomato halves |
1/4 cup(s) julienned fresh spinach or minced parsley |
1 pinch(s) salt and pepper to taste |
1 pinch(s) cayenne pepper |