Lobster & Mushroom Risotto

60 4 servings, 1/4 recipe (290 g) each
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4 servings, 1/4 recipe (290 g) each

A savoury and buttery risotto with tender lobster and mushrooms.

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Make It

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  • Heat oven to 350ºF.
  • Use kitchen shears to cut through shell down centre of each lobster tail. Discard shells. Place lobster meat on parchment-covered baking sheet. Remove 1 Tbsp. butter; brush evenly onto lobster. Bake 15 min. or until opaque.
  • Meanwhile, heat 1 Tbsp. oil in medium skillet on medium heat. Add mushrooms; cook 5 to 7 min. or until tender, stirring occasionally. Remove from skillet.
  • Heat remaining oil in same skillet on medium heat. Add onions; cook 3 min. or until crisp-tender, stirring frequently. Stir in rice; cook 1 min. Add wine; cook and stir 2 min. or until wine is absorbed.
  • Reduce heat to medium-low. Add 1/2 cup broth; cook 3 min. or until absorbed, stirring frequently. Repeat with remaining broth, cooking after each addition until broth is absorbed, adding mushrooms to the rice with the last addition of broth. Stir in cheese and parsley.
  • Brush lobster with remaining butter; cut into 1-inch-thick slices. Serve over risotto.


Prepare as directed, substituting cooked cleaned shrimp for the cooked lobster, adding it to the cooked rice along with the cooked mushrooms.


  • 4 servings, 1/4 recipe (290 g) each

Nutritional Information

Serving Size 4 servings, 1/4 recipe (290 g) each
Calories 470
% Daily Value
Total fat 17g
Saturated fat 7g
Cholesterol 90mg
Sodium 1140mg
Carbohydrate 46g
Dietary fibre 3g
Sugars 3g
Protein 31g
Vitamin A 15 %DV
Vitamin C 15 %DV
Calcium 25 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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