On our first night in Cape Cod we made the Spicy Chorizo and Tomato Pizza. Well technically second night, considering we left Friday even and got here minutes before midnight. Then of course, for the second night we wanted to be do seafood. Of course, we are in Cape Cod – seafood is everywhere here! The original plan was to make our own pasta, but we left the pasta maker at home, and didn’t have what we needed in the house to make it without it. So instead, we racked our brain for what else can be done, and I thought, we could make a risotto! And thus the Creamy Lobster and Asparagus Risotto was born.
Unlike my Instant Pot Pancetta, Leek, and Mushroom Risotto, we needed to make it on the stove top. Though the instant pot makes the process go a lot quicker with less work, there was something magical about drinking wine with one hand and stirring with the other. And the flavor was so perfect, I even impressed myself. My boyfriend called me a mad scientist in the kitchen, and I’ve never been happier.
Of course, summer is lobster season. Even more so here in Cape Cod. Yesterday we saw a guy on the side of the road selling lobsters out of the back of his pick up truck! People are obsessed with lobster here. So of course, we had to pick some up from the local fish market and deli. Though unfortunately our only option there was already cooked lobster. Don’t get me wrong, the recipes is still perfect and the outcome was two absolutely huge bowls of mouth watering risotto. But I think it could have been THAT much better if I was able to cook the lobster myself. Imagine how good it would be if it could absorb the creamy sauce.
Philip said the same thing, and I promised him one day we would re-do the recipe and cook the lobster ourselves. Hey, who I am to turn down another chance to eat this creamy lobster and asparagus risotto? Either way the recipe came out amazing, especially since I ended up consuming an entire bottle of wine while I was cooking. (Don’t come for me, I didn’t realize what I’d done until I only have one cup left. And at that point I just thought it would be funny to finish the bottle before Philip was finished in the shower. Hopefully he thought I was as funny as I did.)
Creamy Risotto – How Many Cups of Liquid Do You Need?
In my mind, Risotto is just fancy rice. And typically you would cook 1 cup rice with 2 cups liquid. So when we were doing our grocery shopping for this meal I debated if I should buy a smaller container of stock (because it’s tough to transport the food back 6+ hours, and we can’t leave it to go bad here. In the end, we agreed to get the 4 cup container and just bring it home with us in the cooler. It’s not like it will go bad in 6 hours, its vegetable stock.
But as is turns out risotto needs A LOT more liquid than that. I ended up using all 4 cups of the vegetable stock, and an additional 1/3 cup of heavy cream to give it that extra creaminess I wanted. I added one cup at a time, and tasted to see if the pasta was done yet. So, I figured a little more liquid couldn’t hurt. And now I don’t have to worry about transporting anything home!
Date Night Dinner
By the time Philip was done with his shower, dinner was just about ready. All I had left to do with mix in the cheese and lobster. He poured us some more wine (thankfully we had 2 bottles.) And I brought out out creamy lobster risotto, and we ate happily at the picnic table outside. Though the weather was not as warm we had hoped, it was still so beautiful and breezy. And the stars our here fill the sky with dazzling little lights, perfect for a date night. It was even cold enough there were no mosquitoes (my personal favorite part of the whole trip, honestly.)
Philip was so impressed with my risotto he said it’s probably the best thing I’ve ever made for him. Which of course filled my heart with happiness, and love. And I can’t wait to keep experimenting with him! Make sure to subscribe and follow my Instagram to stay up to date with my latest recipes, and behind the scenes photos.
Creamy Lobster and Asparagus Risotto
- 2 Tbsp olive oil
- 3 cloves garlic minces
- 1 medium leek, white and light green parts only chopped
- 1 cup asparagus chopped
- 3 oz tomato paste
- 1 cup arborio rice
- 4 cups vegetable stock
- 1/4 cup fresh parsley chopped
- 1/4 cup fresh basil chopped
- 1/4 tsp cajun seasoning
- 1/3 cup heavy cream
- 1/2 cup romano cheese shredded
- 1/2 lb lobster meat cooked
- Heat a large pot over medium heat, add olive oil and let heat up. Add garlic and leeks and cook until garlic is fragrant and leeks are getting soft, 3 – 5 minutes. Add asparagus and cook, stirring frequently for 10 minutes.
- Add tomato paste and stir thoroughly. Cook 2 – 3 minutes to bring out to tomato flavor.
- Add arborio rice and stir to combine, and toast the rice. Begin adding the vegetable stock 1 cup at the time, stirring constantly. Lower heat slightly (we don't want the risotto to boil, just simmer slightly.) When one cup is absorbed, add the next cup. Continue stirring constantly. After the second cup of vegetable stock goes in, add fresh herbs and cajun seasoning. Continue adding stock and stirring until pasta is al dente, which can take 30 – 40 minutes.
- When pasta is thick, and all vegetable stock is absorbed, add heavy cream and cheese. Stir to combine and cook an additional 5 minutes, stirring constantly. Add lobster meat and combine with risotto.
- Serve with additional cheese, and fresh herbs.