Indulge in lobster season with this easy avocado risotto recipe

This summer, 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.

Pro tip: Did you know you can freeze avocados up to three months? Tuck the leftovers in the freezer for a taste anytime.

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 (1½ 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

  1. Mix the avocado pieces with the lemon juice and set aside.
  2. In a large saucepan over medium heat, heat the olive oil and add the shallot. Sweat for 1-2 minutes before adding the rice.
  3. Add the chopped fennel, cook, stirring occasionally for 1-2 minutes before adding the dry white wine.
  4. 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.
  5. 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.
  6. 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

Related Content

Want to start exporting abroad? Two things to know

Want to start exporting abroad? Two things to know

Making a career out of taking raw ingredients or materials, transforming them into something new and selling your product can be both exciting and rewarding. You can use your imagination until it’s just right. But once you’ve cornered your local market, you might want...

read more
9 affordable ways to eat for a greener future

9 affordable ways to eat for a greener future

As many of us experience both a high cost of living and growing effects of climate change, such as unseasonable temperatures or extreme weather events, it might be reassuring to know that some steps that save you money at the grocery store will also cut back on food...

read more
Valentine’s Day 2024: Meaningful ways to show you care

Valentine’s Day 2024: Meaningful ways to show you care

Love is in the air this month as we celebrate the special people who mean the most to us, whether it’s family, friends or partners. Here are four ways to embrace the spirit of the month and show your circle that you care. Don’t be the fool for love While being in love...

read more
A taste of where your food comes from

A taste of where your food comes from

We eat food every day, but many of us don’t give a second thought to where it comes from. Canadian farmers are actively working to produce sustainable food for our supply chain. But what does that mean? Well, for many growers in Canada, sustainable food should protect...

read more