Spiced Lobster-And-Carrot Risotto Recipe

Name: Spiced Lobster-And-Carrot Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1 1/2-pound lobsters; 2 medium carrots, peeled and diced; 2 large red or yellow bell peppers, seeded, deveined and diced; 2 medium beets, peeled and finely diced; 7 cups basic vegetable broth (see recipe); 1 teaspoon olive oil; 1 medium onion, peeled and finely minced; 1 1/2 cups Arborio rice; 1/2 teaspoon salt, plus more to taste; 1 teaspoon freshly ground black pepper; 2 teaspoons grated ginger; 1/2 cup lime juice; 1/2 cup minced parsley; 1/2 cup minced mint leaves

Servings: persons

2 1 1/2-pound lobsters
2 medium carrots, peeled and diced
2 large red or yellow bell peppers, seeded, deveined and diced
2 medium beets, peeled and finely diced
7 cups basic vegetable broth (see recipe)
1 teaspoon olive oil
1 medium onion, peeled and finely minced
1 1/2 cups Arborio rice
1/2 teaspoon salt, plus more to taste
1 teaspoon freshly ground black pepper
2 teaspoons grated ginger
1/2 cup lime juice
1/2 cup minced parsley
1/2 cup minced mint leaves

1
Steam the lobsters in a large pot for 15 minutes and set aside to cool.
2
Remove the shell, cut each tail into 6 pieces crosswise, reserve the claw meat and discard the rest.
3
Put the carrots, peppers and beets into a blender, add the broth and puree until smooth.
4
Strain into a pot.
5
Slowly cook over low heat until hot.
6
Meanwhile, heat the olive oil in an oversize, heavy-bottomed skillet or pot, over medium heat.
7
Add the onion and saute until soft, about 5 minutes.
8
Add the rice and stir to combine.
9
Ladle in 1/2 cup of broth and stir.
10
Increase the heat to medium-high and continue adding broth, 1/2 cup at a time, for the next 25 minutes, stirring constantly.
11
Season to taste with salt and pepper.
12
After 25 minutes, add the lobster.
13
Add the remaining broth and continue to cook the rice until it is tender and the lobster is warmed through.
14
Remove from heat immediately.
15
Stir in grated ginger, lime juice and minced parsley.
16
Divide among 4 bowls and garnish with the chopped mint.

348

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 1 1/2-pound lobsters, 2 medium carrots, peeled and diced, 2 large red or yellow bell peppers, seeded, deveined and diced, 2 medium beets, peeled and finely diced, and more.

Yes, Spiced Lobster-And-Carrot Risotto falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spiced Lobster-And-Carrot Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions