prep time
10 Min
cook time
25 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup dry vermouth
- 1 1/2 cups arborio rice
- 6 cups water
- 4 tablespoons Better Than Bouillon lobster base
- 2 tablespoons butter
- salt and pepper, to taste
- 1 cup cooked lobster meat
How To Make lobster risotto
-
Step 1Add oil to a large skillet. Add the onion and saute until the onion is translucent. Add the garlic and cook another minute. Add the rice and cook 3 minutes. Add the tomato paste and mix well. Add the Vermouth and let cook until almost evaporated.
-
Step 2Mix the water with the lobster base and bring to a simmer. Ladle the water into the rice stirring constantly until the water has been absorbed. Repeat adding a ladle of broth and cooking until the rice is tender. This will take about 20 to 25 minutes.
-
Step 3Stir in the lobster meat and butter. Taste and adjust for salt and pepper.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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