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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Asparagus
Trim the asparagus and cut it into 1-inch pieces.
- 2
- 3
Toast the Rice
Add Arborio rice to the pan and toast it for about 2 minutes, stirring frequently.
- 4
Add Wine
Pour in the white wine and stir until it is mostly absorbed by the rice.
- 5
Add Broth Gradually
Begin adding the warm chicken or vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle.
- 6
Incorporate Asparagus
When the rice is halfway through cooking (about 10 minutes in), add the asparagus pieces to the risotto.
- 7
Finish with Lobster and Cheese
Once the rice is al dente (around 18-20 minutes), gently fold in the lobster meat and Parmesan cheese. Season with salt and black pepper to taste.
- 8
Serve
Remove from heat, let it sit for a couple of minutes, then serve warm.
