Lobster-Pesto Risotto
- 15m Prep Time
- 30m Cook Time
- 45m Ready In
A creamy risotto with lobster and pesto, inspired by Maine's clambake tradition. This dish combines tender lobster meat with arborio rice and basil pesto for a flavorful seafood entree.
Ingredients
- 1.18 L seafood stock
- 14.8 ml olive oil
- 1 onion chopped
- 473 ml arborio rice
- 237 ml dry white wine
- 454 g cooked lobster meat chopped
- 59.1 ml pesto
- 29.6 ml unsalted butter
- salt
- pepper
- Parmesan cheese
Nutrition (per serving, estimated)
Estimated based off 8 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 130 mg
- Iron: 1.42 mg
- Magnesium: 24.6 mg
- Phosphorus: 209 mg
- Potassium: 237 mg
- Zinc: 2.87 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1.18 L seafood stock
- 14.8 ml olive oil
- 473 ml arborio rice
- 237 ml dry white wine
- 59.1 ml pesto
- 29.6 ml unsalted butter
- salt
- pepper
- Parmesan cheese
Prepare
- Chop 1 onion
- Chop 454 g cooked lobster meat
Let's Cook
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Step 1.
In a saucepan, heat the seafood stock over medium-low heat until warm, but do not let it boil. Keep it warm over low heat while you prepare the risotto.
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Step 2.
In a separate large saucepan or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté, stirring occasionally, until softened and translucent, about 5 minutes.
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Step 3.
Add the arborio rice to the pan with the onions and stir to coat the grains with oil. Cook, stirring constantly, for 2 to 3 minutes until the rice is lightly toasted and translucent at the edges.
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Step 4.
Pour in the dry white wine and stir continuously until the wine is fully absorbed by the rice.
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Step 5.
Begin adding the warm seafood stock one ladleful at a time, stirring after each addition until the liquid is almost completely absorbed before adding the next. Continue this process until the rice is creamy and tender but still al dente, about 15 to 20 minutes. You may not need all the stock.
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Step 6.
Stir in the chopped cooked lobster meat, 4 tablespoons of pesto, and the unsalted butter. Season with salt and pepper to taste. Cook, stirring gently, for 2 minutes until the lobster is heated through and the butter is melted.
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Step 7.
Plate the risotto and top each serving with a dollop of extra pesto. Offer grated Parmesan cheese for those who wish to add it.