Curry Lobster Risotto
Yield
4 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | Pounds |
lobsters
cooked, deboned |
*
|
| 1.5 | Teaspoons |
peanut oil
|
*
|
| 4 | small |
shallots
diced |
*
|
| 2 | medium |
spanish onions
diced |
*
|
| 0.5 | each |
carrots
diced fine |
|
| 1 | each |
celery stalks
diced fine |
|
| 5 | ml |
ginger root
fresh, diced fine |
|
| 2 | each |
garlic cloves
minced |
|
| 2 | Teaspoons |
curry powder
west indian |
*
|
| 237 | ml |
arborio (short-grain) rice
italian style |
|
| 3 | each |
italian plum (roma) tomatoes
peeled, diced |
|
| 1.9 | l |
chicken broth
|
|
| 7.5 | ml |
coriander
chopped |
|
| 15 | ml |
basil
|
|
| 3E+1 | ml |
Parmesan cheese
|
|
| 23 | ml |
butter, unsalted
|
|
| 118 | ml |
papayas
cubed |
*
|
| 118 | ml |
mangos
cubed |
*
|
| 0.5 | 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.
