Lentil-Butternut Squash Risotto with Spiny Lobster Tail | Food and Drink Guide Antigua Barbuda
Savor an Italian-inspired risotto with a Caribbean twist! Lobster, lentils, butternut squash, and Parmesan come together in this executive chef's recipe for a delicious meal.
Ingredients
- 4 pre-cooked lobster tails
- 3 tsp olive oil
- 2 cups Arborio rice
- 1 cup pre-cooked lentils
- ½ cup onions, finely diced
- 1 ½ cups butternut squash, cubed
- 1 cup dry white wine
- 4 cups vegetable stock
- 1 cup Parmesan cheese, finely grated
- ¼ cup heavy cream
- 2 tsp. chives, chopped
- Salt & pepper to taste
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