Delicious Lobster Risotto

I found this yummy recipe in Cooking Light.  I didn’t change a thing… I  loved all the calories being cut out of this tasty dish by Cooking Light and I’m going to leave it to the pros to do this!  It  had such a nice creamy taste too and the fact it was infused by the lobster shells made the broth so full of flavor.  Also, I like the fact that I got peas in my diet considering I never make any dish with this vegetable that is high in Iron.  I’ll be honest I’m not the biggest fan of Risotto, it’s more of an acquired taste for me but I really liked the way the lobster flavors really seep through the rice.

Yield: 4 servings (serving size: 1 cup)
Total: 1 Hour, 3 Minutes 

Ingredients

Preparation

Marge Perry, Cooking Light
JANUARY 2011

Nutritional Information

Amount per serving

  • Calories: 374
  • Fat: 10.7g
  • Saturated fat: 5.8g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 0.9g
  • Protein: 24.7g
  • Carbohydrate: 44.4g
  • Fiber: 4.1g
  • Cholesterol: 80mg
  • Iron: 2mg
  • Sodium: 620mg
  • Calcium: 63mg
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