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4.6 from 102 votes

Best Easy Lobster Risotto Recipe

This delicious creamy lobster packed risotto is a classic Italian dish that will keep you wanting more.

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 8
Calories: 295 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 1 tbsp olive oil
  • 1 large onion diced
  • 8 oz cremini mushrooms cleaned and diced
  • 2 shallots diced
  • 2 ½ cups arborio rice
  • 28 oz boxes chicken stock lower sodium is best
  • 3 tbsp butter
  • ¼ cup green onions diced
  • dry vermouth optional- 1/2 cup
  • 1 cup water
  • salt and pepper to taste
  • Parmesan Cheese optional
  • 1 lb lobster meat - tail or claw cooked or uncooked

Instructions

    Cup of Yum
  1. Heat a large pan or ceramic dutch oven over high heat.
  2. Add olive oil.
  3. When oil is shimmery, add diced onions, mushrooms, and shallots.
  4. When onions are slightly browned, add butter and stir.
  5. Lower heat to medium-low, add rice, stir well.
  6. Let rice brown just slightly (think "toasted" for a little flavor)
  7. Add a little bit of stock and vermouth (optional!!)- just enough to keep the consistency liquid.
  8. Stir frequently until rice thickens.
  9. Add a little more stock until it is just barely liquid at the bottom of the pot.
  10. Repeat stirring frequently until thickened and adding just enough stock to keep it from burning or becoming too thick.
  11. When your stock is gone, and the risotto has become thicker, taste a bit of it.
  12. If the rice is too crunchy for your taste, add a little water and proceed with the steps above.
  13. Risotto should be slightly al dente- just a slight, teeny crunch when bit. If you over cook the rice, it will become a bit gummy- but its all individual tastes.
  14. Add lobster meat- if cooked, add just at the end to warm it up- if uncooked- give it about 5 minutes to cook thoroughly, until red and opaque white. You don't want it overcooked or it will be gummy and fishy.
  15. Add diced green onions just before your risotto is done cooking- you won't want them to overcook.
  16. When risotto is thick enough to not spread all over a plate, but not so thick you can shape it like mashed potatoes, it is ready.
  17. Serve when warm.
  18. Grate fresh parmesan cheese over the top and enjoy!

Nutrition Information

Serving 1g Calories 295kcal (15%) Carbohydrates 29g (10%) Protein 21g (42%) Fat 9g (14%) Saturated Fat 4g (20%) Polyunsaturated Fat 4g Cholesterol 66mg (22%) Sodium 368mg (15%) Fiber 1g (4%) Sugar 4g (8%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 295

% Daily Value*

Serving 1g
Calories 295kcal 15%
Carbohydrates 29g 10%
Protein 21g 42%
Fat 9g 14%
Saturated Fat 4g 20%
Polyunsaturated Fat 4g 24%
Cholesterol 66mg 22%
Sodium 368mg 15%
Fiber 1g 4%
Sugar 4g 8%

* Percent Daily Values are based on a 2,000 calorie diet.