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Slow things down– and still keep them simmering– with this elegant risotto. Lobster tails and shallots add rich flavor to this buttery dish.
1 lb frozen lobster tails (about 2 medium), thawed
5 cups salt-free chicken broth
2 tbsp Smart Balance® Blended Butter Sticks, at room temperature
1/4 cup minced shallots
3/4 cup finely chopped onion
1 1/2 cups Arborio rice
1/2 cup grated Parmesan
2 tbsp chopped fresh parsley, plus more for garnish
kosher salt and freshly ground black pepper
Bring a medium saucepan of salted water to a boil. Add the lobster tails and boil over medium-high heat for 8 to 10 minutes or until the lobster meat turns white.
Drain and set aside to cool.
When cool, remove from the shell and chop the meat and into 1/2-inch pieces; set aside.
Warm salt-free chicken broth in a medium saucepan and keep hot over low heat.
In a large saucepan, melt 1 tablespoon of butter over medium heat. Add the shallots and onion and cook, about 3 minutes.
Add the rice and stir to coat with the butter. Add 1/2 cup of stock and stir until almost completely absorbed, about 2 minutes.
Continue adding the stock, 1/2 cup at a time, stirring constantly and allowing each addition of stock to absorb before adding the next. Cook until the rice is tender but still firm to the bite, about 20 minutes. Remove from the heat.
Stir in the Parmesan cheese, the remaining tablespoon of butter, half of the lobster meat and 2 tablespoons parsley.
Season with salt and pepper, to taste.
To serve, place in a serving dish and top with remaining lobster; garnish with parsley.
Nutrition Per Serving:
Calories 498 cal
Fat 10 g
Saturated Fat 4 g
Trans Fatty Acid 0 g
Poly Fat 2 g
Mono Fat 3 g
Cholesterol 100 mg
Sodium 448 mg
Carbohydrates 63 g
Dietary Fiber 2 g
Total Sugars 2 g
Protein 36 g