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Langostino Risotto

August 5, 2015 by susanelester

A perfect dish for summer!
A perfect dish for summer!

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!

Easy & delicious - all you need is a little patience - oh, and cheese!
Easy & delicious – all you need is a little patience – oh, and cheese!
Langostino Risotto
 
Author:
Susan Lester
Recipe type: Entree
Cuisine: Italian
Serves: 4
Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Print
 
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.
3.3.3077
Juvenile Black Crowned Heron at the Channel Islands Harbor
Juvenile Black Crowned Heron at the Channel Islands Harbor

Filed Under: Pasta & Rice, Seafood Tagged With: fish, rice, risotto

Comments

  1. David says

    August 10, 2015 at 1:09 pm

    TJ’s langoustine tails are a favorite of mine – for salads, risottos, pastas, and (you and John will love this), a gold ol’ NOLA étoufée!

  2. Laura (Tutti Dolci) says

    August 12, 2015 at 5:49 pm

    What a mouthwatering risotto, wish I was having this for dinner tonight!

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