Lobster-and-Corn Risotto

Ingredients

  • 5 cups fat-free, less-sodium chicken broth
  • 1 tablespoon olive oil
  • 1/2 cup shallots, minced
  • 4 garlic cloves, minced
  • 1 1/2 cups uncooked Arborio rice or other short-grain rice
  • 2 cups cooked lobster meat, coarsely chopped (about 2 [1/2-pound] tails)
  • 1 1/2 cups fresh corn kernels (about 3 ears)
  • 1/3 cup chopped fresh basil
  • 1/4 cup (1 ounce) grated fresh Parmesan cheese
  • 3 tablespoons sherry
  • 1/4 teaspoon black pepper

Description

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