Directions
- 1Blend cooked butternut squash with heavy cream until smooth.
- 2Heat olive oil in a large skillet over medium heat.
- 3Add arborio rice to the skillet and toast for 1-2 minutes.
- 4Add minced shallot to the rice and cook for another minute.
- 5Pour dry white wine into the skillet and stir until absorbed.
- 6Begin adding chicken broth, one ladle at a time, stirring constantly until each addition is absorbed before adding the next.
- 7Continue adding broth and stirring for about 18-20 minutes, until the rice is creamy and al dente.
- 8Stir in the butternut squash puree.
- 9Add grated Parmesan cheese and stir until melted and combined.
- 10Fold in the cooked lobster meat and chopped fresh chives.
- 11Serve immediately and garnish with a lobster tail and fresh sage leaves.
Ingredients
- 1 cup cooked butternut squash
- 0.5 cup heavy cream
- 2 tbsp olive oil
- 1 cup arborio rice
- 1 shallot
- 0.5 cup dry white wine
- 4 cups chicken broth
- 0.5 cup Parmesan cheese
- 0.5 cup cooked lobster meat
- 2 leaves fresh sage
- 1 tbsp fresh chives
Equipment
blenderlarge skilletladletongs
Tips
- Stir the risotto constantly to ensure even cooking and creaminess.
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