
Langostino may be seen as poor man’s lobster, but that’s okay with me! Â It’s delicious and easy to prepare (as long as you buy it shelled). Â Trader Joe’s sells them frozen and we like to keep them on-hand for quick weeknight dinners that taste like something special. Â I love adding fresh summer vegetable to risotto. Â 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:
Cook time:
Total time:
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
- In a large skillet, saute olive oil, green onions, and garlic.
- When the onion starts to soften, stir in the Arborio rice and stir until it just begins to brown.
- Then add white wine and simmer until it is almost all absorbed.
- Add vegetable broth in 1 cup increments, stirring frequently, until most of the liquid is absorbed before adding the next cup.
- Then stir in green beans, tomatoes, and Italian herbs.
- When the green beans begin to soften, add the langostinos, and stir until they're cooked through, being careful not to over-cook them.
- Add pepper, to taste (you probably won't need to add extra salt).
- Stir in bacon bits.
- When most of the liquid is absorbed, stir in Parmesan Cheese and keep stirring until thoroughly combined.
- Let rest for 5 - 10 minutes before serving.
- Top with additional Parmesan Cheese, if desired.

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