Creamy Lobster and Asparagus Risotto
This creamy risotto is full of fresh herbs and cheese, and best of all some delicious chunks of lobster. Wine in one hand, spoon in the other, and the stirring isn't even that bad! Impress everyone you know with the rich creamy tomato sauce. And if you're like me, sprinkle some extra cheese on top for a perfect creamy sauce.
Ingredients
- 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
Instructions
- 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.