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Curry Lobster Risotto

 

40

Yield

4

servings

Prep

10

min

Cook

30

min

Ready

40

min

Trans-fat Free, Good source of fiber
 

Ingredients

2 Pounds lobsters
cooked, deboned
*
1 ½ Teaspoons peanut oil
*
4 small shallots
diced
*
2 medium spanish onions
diced
*
½ each carrots
diced fine
1 each celery stalks
diced fine
1 teaspoon ginger root
fresh, diced fine
*
2 each garlic cloves
minced
2 Teaspoons curry powder
west indian
*
1 cup arborio (short-grain) rice
italian style
3 each italian plum (roma) tomatoes
peeled, diced
8 cups chicken broth
½ tablespoon coriander
chopped
1 tablespoon basil
2 tablespoons Parmesan cheese
1 ½ tablespoons butter, unsalted
½ cup papayas
cubed
*
½ cup mangos
cubed
*
½ each bananas
sliced
1 x salt
to taste
*

Directions

Heat peanut oil and sauté shallots, onions, carrot, celery, ginger, garlic, curry powder and rice until vegetables are soft.

Add tomatoes and half of the stock.

Bring to a boil.

Lower heat to a simmer, uncovered, stirring occasionally.

Reduce until stock is almost gone.

Add remaining stock and repeat process until rice is al dente and stock has evaporated.

Add remaining ingredients.

Mix well over high heat.

Season with salt, to taste, and add the lobster meat.

Stir and serve immediately.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 669g (23.6 oz)
Amount per Serving
Calories 44823% of calories from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 5g 24%
Trans Fat 0g
Cholesterol 28mg 9%
Sodium 746mg 31%
Total Carbohydrate 23g 23%
Dietary Fiber 4g 14%
Sugars g
Protein 36g
Vitamin A 49% Vitamin C 29%
Calcium 8% Iron 21%
* based on a 2,000 calorie diet How is this calculated?

 

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