Lobster risotto with green peas
Prep: 15 Mins
Cook: 25 Mins
Serves: 4-6
INGREDIENTS
- 675 g Olivia lobster meat, cooked
- 1.5 to 2 L water
- 60 ml olive oil
- 1 shallot, minced
- 500 ml carnaroli rice
- 250 ml white wine (optional)
- 500 ml frozen green peas
- 60 ml butter
- 500 ml grated parmesan
- Salt and freshly ground black pepper
- 1.5 lbs Olivia lobster meat, cooked
- 6 to 8 cups water
- 1/4 cup olive oil
- 1 shallot, minced
- 2 cups carnaroli rice
- 1 cup white wine (optional)
- 2 cups frozen green peas
- 1/4 cup butter
- 2 cups grated parmesan
- Salt and freshly ground black pepper
TO MAKE
- In a stockpot, bring water with some salt to a simmer.
- In a large pan, heat oil on medium heat and soften the shallot. Add rice and stir well to coat with oil. Add wine and continue cooking until completely evaporated.
- Add hot water, about 250 ml (1 cup) at a time, stirring constantly and allowing liquid to absorb fully before adding more, until rice is al dente and creamy, about 25 minutes. Add lobster, peas, butter and half of the parmesan. Stir and season with salt and pepper. Serve with more grated parmesan and freshly ground black pepper.