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Lobster risotto

90 min


4 persons




0 / 5 (0 votes)


Lobster risotto served in a dish next to olive oil bottle and rice and walnut milk tetra-brick

This recipe is the perfect idea for a gourmet dinner: a delicious lobster risotto your guests will love!


  • 2 cloves of garlic
  • A splash of Borges extra-virgin olive oil
  • 350 g rice
  • A glass of white wine
  • 300 g cooked lobster meat
  • 1.5 liters vegetable broth
  • 100 ml Borges Nature walnut milk
  • 50 g butter
  • Salt and pepper
  • 100 g grated Parmesan cheese

Extra Virgin Olive Oil

Nut drink

Step by step

  1. Step 1

    Brown the garlic in a pan in the extra-virgin olive oil. When the garlic is golden brown, add the rice and cook it for a few minutes until it begins to brown. 

  2. Step 2

    Add the white wine and cook over medium-high heat for a few more minutes. 

  3. Step 3

    Slowly add the heated vegetable broth by the spoonful, stirring constantly. Add more as the rice absorbs the broth.

  4. Step 4

    Pour in the walnut milk and add the butter and cook over medium-low heat, stirring constantly. Season with salt and pepper to taste. 

  5. Step 5

    Add the chopped the lobster into the rice and, finally, the Parmesan cheese. Cook for a few minutes over low heat to let the flavors meld. If you like, set aside a little Parmesan to sprinkle on top before serving your delicious lobster risotto.

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