Spiced Lobster-And-Carrot Risotto

Name: Spiced Lobster-And-Carrot Risotto
Total time: 1 h
Yield: 4 servings
Cuisine: italian
Ingredients: 2 1 1/2-pound lobsters; 2 medium carrots, peeled and diced; 2 large red or yellow bell peppers, seeded, deveined and diced; 2 medium beets, peeled and finely diced; 7 cups basic vegetable broth (see recipe); 1 teaspoon olive oil; 1 medium onion, peeled and finely minced; 1 1/2 cups Arborio rice; 1/2 teaspoon salt, plus more to taste; 1 teaspoon freshly ground black pepper; 2 teaspoons grated ginger; 1/2 cup lime juice; 1/2 cup minced parsley; 1/2 cup minced mint leaves

By Molly O'Neill

Total Time: 1 hour
Rating: 4(5)
Comments: Read comments

Featured in: FOOD; Rethinking Risoto

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Ingredients

Yield:4 servings

21½-pound lobsters
2medium carrots, peeled and diced
2large red or yellow bell peppers, seeded, deveined and diced
2medium beets, peeled and finely diced
7cups basic vegetable broth (see recipe)
1teaspoon olive oil
1medium onion, peeled and finely minced
1½cups Arborio rice
½teaspoon salt, plus more to taste
1teaspoon freshly ground black pepper
2teaspoons grated ginger
½cup lime juice
½cup minced parsley
½cup minced mint leaves

Ingredient Substitution Guide

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Preparation

Step 1
Steam the lobsters in a large pot for 15 minutes and set aside to cool. Remove the shell, cut each tail into 6 pieces crosswise, reserve the claw meat and discard the rest.
Step 2
Put the carrots, peppers and beets into a blender, add the broth and puree until smooth. Strain into a pot. Slowly cook over low heat until hot.
Step 3
Meanwhile, heat the olive oil in an oversize, heavy-bottomed skillet or pot, over medium heat. Add the onion and saute until soft, about 5 minutes. Add the rice and stir to combine. Ladle in ½ cup of broth and stir. Increase the heat to medium-high and continue adding broth, ½ cup at a time, for the next 25 minutes, stirring constantly. Season to taste with salt and pepper.
Step 4
After 25 minutes, add the lobster. Add the remaining broth and continue to cook the rice until it is tender and the lobster is warmed through. Remove from heat immediately. Stir in grated ginger, lime juice and minced parsley. Divide among 4 bowls and garnish with the chopped mint.