Lobster and Asparagus Risotto

Indulge in the luxurious flavors of this Lobster and Asparagus Risotto, a dish that brings restaurant-quality elegance straight to your table. Featuring tender, juicy lobster meat and crisp asparagus nestled in a creamy, Parmesan-infused Arborio rice base, this recipe is an exquisite balance of rich and fresh ingredients. A splash of dry white wine and a hint of lemon zest elevate the flavors, while the slow-cooking technique ensures the risotto achieves its signature velvety texture. Perfect for dinner parties or a romantic dinner for two, this seafood risotto pairs beautifully with a crisp white wine and offers a gourmet culinary experience in under an hour.

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 3 tablespoons Unsalted butter
• 2 tablespoons Olive oil
• 2 medium Shallots, finely chopped
• 3 cloves Garlic cloves, minced
• 1.5 cups Arborio rice
• 0.5 cups Dry white wine
• 5 cups Chicken or lobster stock, simmering
• 1 pound Cooked lobster meat, chopped
• 1 bunch Asparagus, trimmed and cut into 1-inch pieces
• 0.75 cups Parmesan cheese, grated
• 0.25 cups Heavy cream
• 0 to taste Salt
• 0 to taste Black pepper
• 2 tablespoons Fresh parsley, chopped
• 1 teaspoon Lemon zest

Directions

Step 1

In a large, heavy-bottomed skillet or pot, melt 2 tablespoons of butter with the olive oil over medium heat.

Step 2

Add the chopped shallots and cook until softened and translucent, about 3 minutes.

Step 3

Stir in the minced garlic and cook for another 30 seconds until fragrant.

Step 4

Add the Arborio rice and stir to coat it with the butter and oil. Toast the rice for 2-3 minutes, stirring frequently.

Step 5

Pour in the white wine and cook until fully absorbed, about 1-2 minutes.

Step 6

Begin adding the simmering chicken or lobster stock one ladleful at a time, stirring constantly. Allow each addition of stock to be absorbed before adding the next. Continue this process for about 18-20 minutes, or until the rice is tender and creamy.

Step 7

While the risotto is cooking, blanch the asparagus in boiling water for 2-3 minutes until bright green and tender-crisp, then transfer to an ice bath to stop the cooking. Drain and set aside.

Step 8

When the risotto is nearly done, stir in the cooked lobster meat and blanched asparagus. Cook for an additional 2-3 minutes to warm through.

Step 9

Remove the risotto from the heat and stir in the remaining 1 tablespoon of butter, grated Parmesan cheese, and heavy cream. Mix well to achieve a creamy texture.

Step 10

Season the risotto with salt and black pepper to taste.

Step 11

Garnish with chopped parsley and a sprinkle of lemon zest before serving.

Nutrition Facts

Serving size	(2748.8g)

Amount per serving	% Daily Value*
Calories	2109.2

Total Fat 110.8g	0%
Saturated Fat 51.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 751.1mg	0%
Sodium 9942.3mg	0%
Total Carbohydrate 123.6g	0%
Dietary Fiber 13.0g	0%
Total Sugars 16.4g
Protein 137.3g	0%

Vitamin D 0IU	0%
Calcium 1175.5mg	0%
Iron 12.8mg	0%
Potassium 2400.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.9%

Protein: 26.9%

Carbs: 24.2%