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Lobster and Corn Risotto

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Lobster and Corn Risotto

with chives, lemon and grana padano

Informations supplémentaires
35 min. | 667 kcal | easy | Favorite, Needs a blender | Printable version
1. Setup Thinly slice the chives. Chop the shallot. Cut the lemon into quarters. Crumble the broth cube into 3.5 2P | 5 3P cups of hot water.
2. Make the cream corn Put the cream and 2 2P | 3 3P tbsp. of water in a small saucepan with half of the corn and the saffron. Heat over medium-high for 4-6 minutes to infuse the cream. Season to taste. Reduce everything into a homogeneous sauce using a hand blender or a food processor. Set aside.
3. Reheat the lobster Strain the lobster then put in a small saucepan with the rest of the corn, 3 2P | 5 3P tbsp. of butter and the juice of half a lemon. Heat on low for 3-4 minutes to warm up.
4. Start the risotto Heat a drizzle of oil in a large pan on medium high. Cook the shallot 2-3 minutes. Add the rice and mix well. Add the broth little by little, stirring frequently, until the rice is tender and creamy, about 20-24 minutes.
5. Add the corn cream Add the corn cream, grana padano and lobster to the pan. Mix and cook for 2-3 minutes over medium heat. Adjust seasoning to taste.
6. Plate your dish Serve the risotto and garnish with the chives and lemon juice to taste. Bon appétit!
200gLobster Meat
180gArborio Rice
1unitVegetable Broth Cube(s)
1unitShallot
100mlCream 18%
0.5gGround Saffron
340mlCream Corn
1unitChives
1unitLemon
30gGrana Padano Cheese
What you need strainer, hand blender, pan, saucepans
667 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 92g
31%
fat 18g
28%
cholesterol 177mg
59%
fiber 3g
12%
protein 31g
saturated 10g
50%
sodium 1601mg
67%
sugar 1g
trans 0g
vitaminA 0mg
vitaminC 0mg
iron 0mg
calcium 0mg
potassium 0mg