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Lobster Risotto with Peas

Lobster Risotto with Peas Recipe

  • 3 tablespoons Carapelli Il Numerato Extra Virgin Olive Oil, divided
  • 1 (32 ounce) carton reduced-sodium chicken broth
  • 2 (6 ounce) uncooked lobster tails in the shells, thawed if frozen
  • 1/2 cup chopped sweet onion
  • 1 cup Arborio rice
  • 1/2 cup dry white wine or dry vermouth
  • 3/4 cup frozen baby peas, thawed
  • 1 teaspoon finely shredded fresh lemon peel
  • 3/4 cup shredded Parmigiano-Reggiano cheese, divided
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Nutritional information
Nutrition Facts
Serving Size 1/4 of a recipe
Amount Per Serving
Calories 488
Total Fat 17.3g
Saturated Fat 5.6g
Cholesterol 68mg
Sodium 631mg
Total Carbohydrate 49.7g
Dietary Fiber 2.2g
Sugars 3.6g
Protein 27.1g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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