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Posted: June 3, 2019
Recipe by: PHG Kitchen
Source: Fissler
Seafood dishes don't get simpler than this! It's fresh and flavorful, ready in under an hour, and perfect for weeknight dinners.
Total Time
40 minutes

Ingredients:

  • 2 tbsp. butter
  • 3 tbsp. olive oil, divided
  • 1/2 lb. asparagus, trimmed & cut into 1-inch pieces
  • 3/4 tsp. salt & pepper, divided
  • 1 lb. chopped, cooked lobster meat
  • 2 leeks, sliced (white and light green parts only)
  • 2 shallots, thinly sliced
  • 2 cloves garlic, minced
  • 1 tbsp. finely chopped fresh thyme
  • 1 c. Arborio rice
  • 1/2 c. dry white wine
  • 1 3/4 c. seafood or fish broth
  • 2 tbsp. lemon juice
  • 1 tbsp. 35% whipping cream
  • 2 tbsp. finely chopped fresh parsley
  • 1 tbsp. finely chopped fresh chives
  • 1 tbsp. finely chopped fresh tarragon

Directions:

  1. 1. Place removable cooking pot in the multi pot. Do not close the lid. Press SAUTÉ button when indicator light is flashing. P15 (minutes) will show on the LED display. Once multi pot has reached correct temperature and has beeped 3 times, the timer will start counting down.
  2. 2. Add butter and 1 tbsp oil; heat for 1 minute. Add asparagus, and pinch of salt and pepper. Cook for 2 to 3 minutes or until starting to soften. Stir in lobster meat. Cook for 2 more minutes or until lobster is well coated in butter and asparagus is tender. Remove from pot.
  3. 3. Add remaining oil, leeks, shallots, garlic and thyme. Cook for 3 to 5 minutes or until starting to soften. Stir in rice, and remaining salt and pepper. Cook for 2 to 3 minutes or until rice is well coated. Stir in wine; bring to boil or until timer beeps. Stir in broth.
  4. 4. Close and secure lid in place. Turn vent knob to Seal. Press the RICE button. P12 (12 minutes) will show on the LED display. Decrease time to 8 minutes. Wait 3 seconds. It will start cooking and the time will start counting down. When cooking is complete, multi pot will beep.
  5. 5. Let pressure release on its own, or press Instant Pressure Release Button for quick release. Do not hold vent knob open.
  6. 6. Once steam is released, carefully turn lid clockwise to unlock it. Remove removable cooking pot using oven mitts for safety. Set KEEP WARM function. Stir in reserved lobster and asparagus, lemon juice and cream. Cook until heated through and rice is tender. Stir in parsley, chives and tarragon.

Author's Notes:

Tips: Substitute shrimp or scallops for lobster. If desired, serve with freshly grated Parmesan cheese. Safety Note: Using quick release method will release extremely hot steam into the air. This can cause burns. Please use oven mitts to protect your hands and arms, and keep all body parts, including the face, away from the steam vent.

Images:

Lobster Asparagus Risotto
Lobster Asparagus Risotto

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Lobster Asparagus Risotto

Source: Fissler

  • Total Time
    40 minutes

Description

"Seafood dishes don't get simpler than this! It's fresh and flavorful, ready in under an hour, and perfect for weeknight dinners."

Ingredients

  • 2 tbsp. butter
  • 3 tbsp. olive oil, divided
  • 1/2 lb. asparagus, trimmed & cut into 1-inch pieces
  • 3/4 tsp. salt & pepper, divided
  • 1 lb. chopped, cooked lobster meat
  • 2 leeks, sliced (white and light green parts only)
  • 2 shallots, thinly sliced
  • 2 cloves garlic, minced
  • 1 tbsp. finely chopped fresh thyme
  • 1 c. Arborio rice
  • 1/2 c. dry white wine
  • 1 3/4 c. seafood or fish broth
  • 2 tbsp. lemon juice
  • 1 tbsp. 35% whipping cream
  • 2 tbsp. finely chopped fresh parsley
  • 1 tbsp. finely chopped fresh chives
  • 1 tbsp. finely chopped fresh tarragon

Directions

  1. 1. Place removable cooking pot in the multi pot. Do not close the lid. Press SAUTÉ button when indicator light is flashing. P15 (minutes) will show on the LED display. Once multi pot has reached correct temperature and has beeped 3 times, the timer will start counting down.
  2. 2. Add butter and 1 tbsp oil; heat for 1 minute. Add asparagus, and pinch of salt and pepper. Cook for 2 to 3 minutes or until starting to soften. Stir in lobster meat. Cook for 2 more minutes or until lobster is well coated in butter and asparagus is tender. Remove from pot.
  3. 3. Add remaining oil, leeks, shallots, garlic and thyme. Cook for 3 to 5 minutes or until starting to soften. Stir in rice, and remaining salt and pepper. Cook for 2 to 3 minutes or until rice is well coated. Stir in wine; bring to boil or until timer beeps. Stir in broth.
  4. 4. Close and secure lid in place. Turn vent knob to Seal. Press the RICE button. P12 (12 minutes) will show on the LED display. Decrease time to 8 minutes. Wait 3 seconds. It will start cooking and the time will start counting down. When cooking is complete, multi pot will beep.
  5. 5. Let pressure release on its own, or press Instant Pressure Release Button for quick release. Do not hold vent knob open.
  6. 6. Once steam is released, carefully turn lid clockwise to unlock it. Remove removable cooking pot using oven mitts for safety. Set KEEP WARM function. Stir in reserved lobster and asparagus, lemon juice and cream. Cook until heated through and rice is tender. Stir in parsley, chives and tarragon.

Author's Notes

Tips: Substitute shrimp or scallops for lobster. If desired, serve with freshly grated Parmesan cheese. Safety Note: Using quick release method will release extremely hot steam into the air. This can cause burns. Please use oven mitts to protect your hands and arms, and keep all body parts, including the face, away from the steam vent.

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