Cooking Kitchen Love Recipes

Creamy Lobster Risotto with Asparagus

April 18, 2019 by fourseasonsofautumn No Comments
All risotto recipes are not created equal! This one is far supreme! While the method for every risotto is the same, the lobster and asparagus in this dish makes it my all-time favorite! This Creamy Lobster Risotto with Asparagus can stand entirely alone as a meal – and you’ll be going back for thirds!
Creamy Lobster Risotto with Asparagus
Risotto can take a while to make but it’s oh so worth it! Though time-consuming it is not labor intensive. This is one of my favorite things to make! I love to just sip a glass a wine as I slowly add the broth to the rice and watch magic happen!
Patience is key when making Risotto. It’s also important to add the asparagus and lobster at the end of the cooking process so you don’t overcook either. Asparagus doesn’t take long to cook and you don’t want it too soft. Overcooking to lobster will make it chewy or rubbery and you definitely don’t want that!
Creamy Lobster Risotto with Asparagus
The Creamy Lobster Risotto with Asparagus is a perfect spring-time meal! The flavors are so fresh and asparagus is everything this time of the year. Lobster, though expensive, is such a great addition to this dish! You can of course make it without the lobster but if you really want a treat I highly recommend adding it. If you thought my Lobster Mac and Cheese was good then you’ll love this dish!

Creamy Lobster Risotto with Asparagus

Print Recipe

Ingredients
  

  • 1/2 lb lobster meat freshly steamed is best
  • 1 cup Dry White Wine
  • 2 cups aborio rice
  • 2-3 cups chicken stock
  • 1/4 lb chopped asparagus
  • 1 shallot
  • 1 Tbsp Olive oil
  • 1 Tbsp butter
  • 1 cup freshly grated parmesan cheese

Instructions
 

  • Add the chicken stock to a pan, bring to a boil and reduce heat to keep warm. Sauté shallot in Olive oil and butter for 1 min Add rice, sauté for until rice is translucent (about 3-5 minutes) Add the wine and bring to low boil while continually stirring, letting the alcohol cook out. Slowly begin adding the chicken stock, one ladle at a time until liquid absorbs. Continually do this until the rice is cooked and becomes creamy (about20-30 minutes) Add the cheese and asparagus, simmer for 3-5 minutes with stirring. Add chopped lobster and stir. Add salt and pepper to taste.

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