Lobster Risotto

Recipe provided by: Victoria Co-Op Fisheries Ltd.


2 cups Arborio rice
2 red bell peppers, diced
1 fennel/anise bulb, diced
4 cloves garlic, minced
  A handful of fresh basil leaves + extra to use for garnish on the side!
4 tbsp butter mixed with 1 tbsp minced garlic
1 lb frozen, thawed out lobster meat with the juices
1 bottle Chardonnay white wine
  Salt & pepper to taste
  Garlic crostini bread (baguette slices with garlic butter, lightly toasted).


  1. Prepare all your ingredients in advance.
  2. Take a large saucepan or a large skillet. Melt the butter over medium heat, add the rice, add little by little the white wine.
  3. Cover with a lid.
  4. Keep stirring and adding white wine, so the rice won’t stick to the bottom. This will take some time.
  5. After thirty minutes add all the rest of the ingredients, keep stirring and keep adding the wine. The risotto should be sticky and ready to serve.
  6. While cooking the risotto, slice baguette bread and spread with a butter/garlic mixture.
  7. Place bread in the oven on 350F until light—golden brown. Serve this dish with fresh basil.

*Makes 4 servings.