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Ingredients

¼ cup olive oil, divided 2 onions, chopped 6 cups chicken broth 1 shallot, chopped 1 clove garlic, chopped 1 ½ cups Arborio rice ½ cup white wine 1 tablespoon honey 3 tablespoons butter 1 cup light cream 1 tablespoon paprika 1 teaspoon cayenne pepper ¼ cup sherry 2 cups cooked lobster meat ½ cup shredded Parmesan cheese 1 pinch salt and ground black pepper to taste

Nutrition Info

565.1 calories carbohydrate: 59.7 g cholesterol: 87.3 mg fat: 25.4 g fiber: 1.8 g protein: 19.3 g saturatedFat: 11 g servingSize: - sodium: 1392.5 mg sugar: 6.2 g transFat: : - unsaturatedFat: : -

Heat 2 tablespoons oil in a large skillet over medium heat, cook and stir onions until light brown and tender, about 20 minutes.
Bring chicken broth to a boil in a pot, reduce heat to low and keep at a simmer.
Heat remaining 2 tablespoons oil in a large, flat-bottom pan over medium-high heat. Cook and stir shallot and garlic in the hot oil until fragrant, about 2 minutes. Add Arborio rice to shallot mixture, cook and stir until rice begins to brown, about 3 minutes. Add wine and cook for 1 minute.
Stir 1 cup chicken broth into rice mixture, cook, stirring constantly, until broth is absorbed. Repeat adding broth, 1 cup at a time, until all the broth is used, stirring constantly until broth is absorbed each time, about 30 minutes.
Mix honey into onions and cook 5 minutes more.
Stir butter into rice mixture until melted. Add cream and stir until rice mixture thickens, about 3 minutes. Add paprika and cayenne pepper, stir well. Add sherry and mix well. Stir lobster meat into rice mixture and cook until heated through, about 3 minutes. Mix Parmesan cheese into rice mixture until melted. Add onion mixture and mix well, season with salt and pepper.

6 servings

A very rich and creamy risotto with lobster, caramelized onions, and sherry.