Fish Du Jour Recipe
Tomato & arugula risotto, broccolini, roasted red pepper coulis, lobster salad
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
- 2
Add the Arborio rice to the pan, stirring for 2-3 minutes until the rice is lightly toasted.
- 3
Pour in the vegetable broth, one cup at a time, stirring frequently and allowing the liquid to absorb before adding more. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
- 4
Stir in the diced tomatoes, arugula, Parmesan cheese, salt, and black pepper. Mix well and remove from heat.
- 5
Cook the Broccolini
In a separate pot, bring water to a boil and blanch the broccolini for 2-3 minutes until bright green and tender-crisp. Drain and set aside.
- 6
Prepare the Lobster Salad
In a bowl, combine the chopped lobster meat with lemon juice, salt, and pepper. Mix gently to combine.
- 7
Plate the Dish
To serve, spoon the risotto onto plates, top with the broccolini, and drizzle the roasted red pepper coulis. Finish with a generous portion of lobster salad on the side.