Photo: David Todd McCarty
Lobster Risotto with Peas
9 ingredients
15 min
4 servings
openrecipes
"Chunks of lobster, baby peas, and Parmigiano-Reggiano bring incredible flavor to this elegant risotto dish."
Estimated Nutrition (whole recipe, rough)
845
Calories
72g
Protein
28g
Fat
71g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Shrimp | 100g cooked | 99 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon Peel | juice of 1 lemon (48ml) | 12 |
| Vermouth | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 tablespoons Carapelli Il Numerato Extra Virgin Olive Oil, divided
- 1 (32 ounce) carton reduced-sodium chicken broth
- 2 (6 ounce) uncooked lobster tails in the shells, thawed if frozen
- 1/2 cup chopped sweet onion
- 1 cup Arborio rice
- 1/2 cup dry white wine or dry vermouth
- 3/4 cup frozen baby peas, thawed
- 1 teaspoon finely shredded fresh lemon peel
- 3/4 cup shredded Parmigiano-Reggiano cheese, divided
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes