Langostino Risotto

Langostino may be seen as poor man’s lobster, but that’s okay with me!  It’s delicious and easy to prepare (as long as you buy it shelled).  Trader Joe’s sells them frozen and we like to keep them on-hand for quick weeknight dinners that taste like something special.  I love adding fresh summer vegetable to risotto.  Take this base recipe and make it yours by changing up the vegetables!

Langostino Risotto

 

Author:

Susan Lester

Recipe type: Entree

Cuisine: Italian

Serves: 4

Prep time: 10 mins

Cook time: 35 mins

Total time: 45 mins

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Ingredients

• 3 Tablespoons Olive Oil
• 4 Green Onions, finely sliced
• 1 cloves Garlic, minced
• 1 cup Arborio Rice
• ½ cup white wine
• 4 cups Vegetable Broth
• 1 cup green beans, sliced into 1" segments
• 1 large tomato, seeded and diced
• 1 pound Langostino, shelled and deveined
• 2 Tablespoons cooked Bacon Bits
• 1 teaspoon Italian Herb Mix
• Pepper, to taste (you probably won't need to add extra salt)
• ¼ cup Parmesan Cheese, shredded.

Instructions

1. In a large skillet, saute olive oil, green onions, and garlic.
2. When the onion starts to soften, stir in the Arborio rice and stir until it just begins to brown.
3. Then add white wine and simmer until it is almost all absorbed.
4. Add vegetable broth in 1 cup increments, stirring frequently, until most of the liquid is absorbed before adding the next cup.
5. Then stir in green beans, tomatoes, and Italian herbs.
6. When the green beans begin to soften, add the langostinos, and stir until they're cooked through, being careful not to over-cook them.
7. Add pepper, to taste (you probably won't need to add extra salt).
8. Stir in bacon bits.
9. When most of the liquid is absorbed, stir in Parmesan Cheese and keep stirring until thoroughly combined.
10. Let rest for 5 - 10 minutes before serving.
11. Top with additional Parmesan Cheese, if desired.

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