May is a month when we can usually find some deals on lobster at local grocery stores or vendors around Thorold / Niagara. So we snapped this idea to indulge in lobster season with an easy avocado risotto recipe. It’s a way to enjoy an elegant restaurant dinner at a fraction of the cost with this quick and easy lobster and avocado risotto featuring the fresh flavours of fennel and peas.
Lobster and Avocado Risotto
- Prep time: 15 minutes
- Cook time: 30 minutes
- Serves: 4-6
Ingredients
- 1 large avocado from Mexico, diced
- 2 tbsp (15 ml) lemon juice
- 2 tbsp (15 ml) olive oil
- 1 shallot, finely diced
- 1 fennel bulb, finely chopped (keep fronds for garnish)
- 1½ (375 ml) cups arborio rice
- ½ (125 ml) cup white wine
- 6 cups (1 1/2 L) lobster stock or vegetable stock, warmed*
- 1 cup (250 ml) fresh or frozen sweet peas
- 2 x 1½ lb (680 g) cooked lobsters, meat removed and chopped
- Zest of 1 whole lemon
- ½ (125 ml) cup parmesan, grated
- Salt and freshly ground pepper to taste
Preparation
Mix the avocado pieces with the lemon juice and set aside.
In a large saucepan over medium heat, heat the olive oil and add the shallot. Sweat for 1-2 minutes before adding the rice.
Add the chopped fennel, cook, stirring occasionally for 1-2 minutes before adding the dry white wine.
Add the wine and cook for a minute while stirring constantly. Add about half of the stock and stir periodically for 3-5 minutes until most of the liquid is absorbed.
Add remaining stock, one ladle at a time until the rice becomes slightly translucent and is al dente, or slightly firm to the bite. Add the peas with the last ladle of stock, about 20 minutes after the first ladle of stock was added.
Add the diced lobster meat, the lemon zest, the grated parmesan and the avocado. Stir delicately until well incorporated and creamy. Adjust the seasoning with salt and freshly ground pepper. Serve hot and add the fennel fronds as garnish.
*Tip: You can make a quick stock with the carcasses of the lobsters you shelled. Just add an onion, a carrot, a rib of celery and a bay leaf and top with 6 cups of water. Simmer for 20 minutes and strain.
Check out more avocado-inspired recipes at avocadosfrommexico.ca/recipes.