On Cooking with Coworkers: Lobster & Green Pea Risotto

Welcome back to another edition of Cooking with Coworkers! This week, as I mentioned last week, was a risotto dish that I adjusted for the tastes of my familia (salmon is not a fave for most). But that’s the beautiful thing about risotto isn’t it? It’s basically a blank canvas once you get the foundation of the arborio rice down, and you can add whatever you want! I’ve done sweet corn risotto, you could also do a sweet potato risotto too! You can also switch up the protein like adding chicken, or shrimp, (or mushroom if you aren’t allergic to it like I am). Your options are indeed endless, but the basic risotto process would be the same no matter what, and then what you add is totally up to you. (SPINACH! That’s also a good veggie for this…OH AND LEEKS….AND BACON! HOW COULD I FORGET BACON??!?! I’m so sorry bacon.)

Also, do keep in mind, while I say this serves 6, you can expect there to be basically no leftovers. Hoping all of you reading this are staying safe and well!

— Cooking Maggie

Lobster & Green Pea Risotto
Cooked with Coworkers

Ingredients – Serves 6

  • 4 lobster tails, removed from shells, chopped into bite-sized pieces
  • 2 cups of Arborio Rice
  • 2 Shallots, finely diced
  • 1 tablespoon garlic, minced
  • 1 cup of white wine
  • 2 cartons of vegetable stock or chicken bone broth
  • 1 cup of frozen peas
  • 4 tablespoons of butter
  • 1 tablespoon of olive oil
  • 6 tablespoons of sour cream
  • 1/2 cup of grated parmesan cheese
  • Salt & pepper
  • Chives, finely diced for garnish

Instructions

  1. In a saucepan, get your stock/broth warmed up (think a very low simmer just to keep it hot without losing any of the liquid by reducing).
  2. In a pan with sides (because we’ll be adding in liquid and you’ll want to account for the expansion of the rice) put in 1 tablespoon of olive oil over medium heat, then add in your shallots and onion. Stir continuously till shallots are translucent (and don’t burn).
  3. Add in butter, then your arborio rice, stirring continuously for about 2-3 minutes (to get the rice warm and slightly toasted).
  4. Add in your wine, continuing to stir till the rice has absorbed the wine (BEWARE! YOUR KITCHEN WILL SMELL AMAZING!).
  5. Using a soup ladel or 1/2 cup scoop, add a 1/2 cup of broth to your pan, stirring until the liquid has been absorbed. Repeat this process until rice is cooked through. Don’t be afraid to do a few taste tests as you go. It should be tender, yet still with some texture to it). If you run out of stock, you can use hot water (same amounts).
  6. Season with a little salt & pepper (taste to be sure it’s right), then add in the sour cream. Stir to combine fully.
  7. Then, add in your peas, parm cheese, and lobster, stirring until lobster is fully cooked (about 4 minutes).
  8. Top with chives and serve immediately!

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