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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Substitute 2 cups cooked shrimp for the lobster, if desired. Ingredients:
5 cups fat-free, less-sodium chicken broth |
1 tablespoon olive oil |
1/2 cup shallots, minced |
4 garlic cloves, minced |
1 1/2 cups uncooked arborio rice or other short-grain rice |
2 cups cooked lobster meat, coarsely chopped (about 2 tails) |
1 1/2 cups fresh corn kernels (about 3 ears) |
1/3 cup chopped fresh basil |
1/4 cup (1 ounce) grated fresh parmesan cheese |
3 tablespoons sherry |
1/4 teaspoon black pepper |
Directions:
1. Bring broth to a simmer in a saucepan (do not boil). Keep warm over low heat.
2. Heat olive oil in a large saucepan over medium-high heat. Add shallots and garlic; sauté 2 minutes. Add rice; sauté 3 minutes or until translucent, stirring constantly. Stir in 1/2 cup broth, and cook 3 minutes or until the liquid is nearly absorbed, stirring constantly. Add the remaining broth, 1/2 cup at a time, stirring constantly; cook until each portion of broth is absorbed before adding the next (about 30 minutes). Add lobster and remaining ingredients; cook 5 minutes or until thoroughly heated.
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