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A Romantic Culinary Journey Shrimp and Lobster Risotto for Two

Shrimp and Lobster Risotto for Two

Immerse yourself in the opulence of our Shrimp and Lobster Risotto, a dish that promises to transform your date night into a luxurious dining experience. This recipe delicately combines succulent shrimp and tender lobster with creamy, perfectly cooked risotto, infused with a hint of white wine and a rich seafood broth. It's a celebration of flavors that are sure to impress your special someone.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course
Cuisine Italian
Servings 2 people
Calories 600 kcal

Equipment

  • Medium saucepan
  • Large skillet
  • Wooden spoon

Ingredients
  

  • 4 cups seafood or chicken broth
  • 1 tbsp olive oil
  • 1 small onion finely chopped
  • 2 cloves garlic, minced
  • 1 cup Arborio rice
  • 1/2 cup dry white wine
  • 200 g shrimp peeled and deveined
  • 200 g cooked lobster meat chopped
  • 1/4 cup Parmesan cheese grated
  • 2 tbsp unsalted butter
  • Salt
  • pepper
  • Fresh parsley chopped
  • Lemon wedges for serving

Instructions
 

  • Prepare the broth: In a medium saucepan, warm the broth over low heat. Keep it warm throughout the cooking process.
  • Cook the aromatics: Heat olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until the onion becomes translucent, about 3 minutes.
  • Toast the rice: Add the Arborio rice to the skillet, stirring constantly until the grains are well-coated and slightly translucent, about 2 minutes.
  • Deglaze with wine: Pour in the white wine, stirring continuously until the wine is mostly absorbed by the rice.
  • Cook the risotto: Begin adding the warm broth to the rice, one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding the next. Continue this process until the rice is creamy and al dente, about 25-30 minutes.
  • Add seafood: Stir in the shrimp and cook until they turn pink and opaque. Add the lobster meat, warming through.
  • Finish the dish: Remove from heat. Stir in the Parmesan cheese and butter until the risotto is creamy and rich. Season with salt and pepper to taste.
  • Serve: Garnish with fresh parsley and serve immediately with lemon wedges on the side.

Nutrition

Serving: 1plateCalories: 600kcalCarbohydrates: 65gProtein: 35gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 150mgSodium: 1200mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 3mg
Keyword Lobster, Risotto, seafood, shrimp
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