Fresh Lobster & Shrimp Risotto


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Risotto is a class of Italian dishes of rice cooked in broth to a creamy consistency. The broth may be meat, fish, or vegetable based.

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Necedah, WI

Time needed

20 min preparation + 30 min cooking

Serving Size / Yield

6 servings


  • 2 Tbs. extra virgin olive oil
  • 1 C. celery, finely chopped
  • 1 C. white onion, finely chopped
  • 3 cloves garlic (minced
  • 1/2 C. dry white wine
  • 5 C. chicken broth
  • 1 1/2 C. arborio rice
  • 1 tsp. Worcestershire sauce
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 1/2 lb. fresh lobster, cleaned and cut into small pieces
  • 1/2 lb/ lg. shrimp, cleaned and cut into small pieces
  • 1/4 C. flat leaf parsley, chopped

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  1. Heat the oil in a large saucepan and add the celery, onion, and garlic.

  2. Cook over medium high heat for 2-3 minutes, stirring occasionally.

  3. Add the wine and bring to a boil. Reduce the heat and add 1 cup of the broth and the rice, Worcestershire sauce, salt, and pepper.

  4. Simmer until the broth has been absorbed. Add 1 cup of broth.

  5. Simmer until the broth has been absorbed. C

  6. ontinue adding the broth and simmering the rice. When the last cup of broth is added, include the lobster, shrimp, and parsley.

  7. Simmer for 10 minutes, or until the rice has almost completely absorbed the broth and the seafood is cooked through.

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