With clean, simple flavours, lobster is given its chance to shine in this creamy risotto recipe.
- Serves4
- Cook time50 minutes
- Prep time20 minutes
Ingredients
- 50g butter
- 1 tbs olive oil
- 1 brown onion, finely chopped
- 2 garlic cloves, crushed
- 1/2 cup (125ml) dry white wine
- 1 cup (200g) Arborio rice
- 3 cups (750ml) fish stock
- 1 lemon, zested, juiced
- 2 cups (500g) frozen broad beans, thawed, peeled
- 1 long red chilli, thinly sliced
- 2 zucchini, coarsely chopped
- 3 cooked lobster tail halves, thickly sliced
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Method
Step 1
Preheat oven to 180°C.
Step 2
Heat half the butter and oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring, for 5 mins or until onion is soft but not coloured. Stir in the wine and rice. Cook, stirring occasionally, for 5 mins. Stir in stock and lemon zest. Bring to a simmer. Pour into a small casserole pan.
Step 3
Cover tightly with a lid or foil and bake for 25 mins or until rice is tender and stock is almost absorbed. Set aside for 5 mins to rest. Stir in the lemon juice. Stir in broad beans and stir to combine.
Step 4
Heat the remaining butter and oil in a large frying pan over medium heat. Cook the chilli and zucchini for 2-3 mins or until tender. Stir in lobster until heated through.
Step 5
Divide risotto among serving bowls. Top with zucchini and lobster mixture.
Lobster risotto recipe
Risotto is an iconic Italian dish whose popularity can be attributed to its versatility. This creamy lobster risotto is a great introduction to lobster for those who are new to the sweet, tender seafood. Since this recipe is oven-baked, it’s also a great introduction to cooking risotto. With so much to love about this mouthwatering combination of flavours and textures, this easy lobster risotto is sure to become a luxe homemade favourite.
How to make lobster risotto
While the recipe is simple, you’ll need to set aside time to pour your love and care into it to create a flavour packed dish that’s guaranteed to impress.
Start by heating the oil and butter in a saucepan over a medium heat. Adding oil with the butter prevents butter from burning, so make sure they go in together. Soften the onion and garlic in the melted butter until fragrant, then stir in the rice until the grains are slightly translucent. Add the wine and cook until the aroma disperses. The wine opens up the rice grains to absorb liquid evenly so that the risotto gets nice and creamy. After adding the stock and lemon zest, simmer the mixture before transferring it to a casserole dish. Cover the dish tightly with a lid or foil and bake for approximately 25 minutes or until the rice is tender. Set aside for 5 minutes before stirring in the lemon juice and broad beans.
For a simple lobster risotto topping, heat the remaining butter and oil to cook the chilli, zucchini, and lobster tails.
How to adapt lobster risotto
The versatility of risotto is one of its drawcards. You can easily adapt this recipe based on your personal preference or what vegetables you have on hand. In place of the broad beans, you can use peas, corn or green beans. In place of zucchini, you could use asparagus, spinach, or any other green vegetables you prefer.
Now get cooking
Make this delightful and indulgent seafood dish the next time you’re entertaining. Once you’ve mastered this risotto, try these recipes for prawn and spinach risotto with tomato pesto oil, Curtis Stone’s banana prawn risotto, or pumpkin risotto with harissa prawns. For other stellar lobster dishes, check out these recipes for lobster with parsley and chilli dressing, seafood platter or salt and pepper lobster tails with chargrilled lime.
FAQs
Lobster risotto with zucchini and broad beans
- Serves4
- Cook time50 minutes
- Prep time20 minutes
Ingredients
- 50g butter
- 1 tbs olive oil
- 1 brown onion, finely chopped
- 2 garlic cloves, crushed
- 1/2 cup (125ml) dry white wine
- 1 cup (200g) Arborio rice
- 3 cups (750ml) fish stock
- 1 lemon, zested, juiced
- 2 cups (500g) frozen broad beans, thawed, peeled
- 1 long red chilli, thinly sliced
- 2 zucchini, coarsely chopped
- 3 cooked lobster tail halves, thickly sliced
Description
With clean, simple flavours, lobster is given its chance to shine in this creamy risotto recipe.
Method
Step 1
Preheat oven to 180°C.
Step 2
Heat half the butter and oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring, for 5 mins or until onion is soft but not coloured. Stir in the wine and rice. Cook, stirring occasionally, for 5 mins. Stir in stock and lemon zest. Bring to a simmer. Pour into a small casserole pan.
Step 3
Cover tightly with a lid or foil and bake for 25 mins or until rice is tender and stock is almost absorbed. Set aside for 5 mins to rest. Stir in the lemon juice. Stir in broad beans and stir to combine.
Step 4
Heat the remaining butter and oil in a large frying pan over medium heat. Cook the chilli and zucchini for 2-3 mins or until tender. Stir in lobster until heated through.
Step 5
Divide risotto among serving bowls. Top with zucchini and lobster mixture.