Lobster Risotto

 

  • 1 cooked lobster, shelled, tail sliced and diced, claws sliced in half
  • 1tbsp olive oil
  • 1 onion, finely chopped
  • 1 clove garlic, chopped
  • 100g pancetta, diced
  • 400g arborio or risotto rice
  • 150ml white wine
  • 1.5ltr hot reduced-salt chicken stock
  • 100g frozen peas
  • Handful of rocket, to serve

Serves: 4

Prep: 4min  ›  Cook: 13-15min

  1. Heat the oil in a heavy based saucepan over a medium heat. Add the onion and cook for about 5 minutes, until softened. Add the garlic and pancetta, and cook for 2 minutes.
  2. Add the rice and cook gently for 1 minute until the rice is coated with oil.
  3. Add the wine, stir continuously and simmer until it’s been completely absorbed. Add a ladleful of stock and simmer, stirring continuously, until all the liquid has been absorbed. Continue to add the stock in this way.
  4. When the rice is just cooked (al dente) add the peas and the lobster to warm through. Serve scattered with the rocket.

Recipe and image supplied by Fish is the Dish (a Seafish initiative): http://www.fishisthedish.co.uk

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