Chedabucto Bay Lobster Risotto with Spring Peas & Garden Herbs - Restaurant Association of Nova Scotia

Ingredients

• 5 1/2 cups (1.25 L) chicken stock
• 1 1/2 tbsp (20 ml) olive oil
• 3 shallots, finely chopped
• 2-3 cloves garlic, finely chopped
• 1 1/2 cup (375 ml) arborio rice
• 1 cup (175 ml) dry white wine
• 1 1/2 cup (375 ml) cooked lobster meat, coarsely chopped
• 5 tbsp (75 ml) butter
• 1/2 cup (125 ml) spring peas (fresh or frozen)
• 2 tbsp (30 ml) flat-leaf parsley, chopped
• 1 tbsp (15 ml) chives, chopped
• 1/2 cup (125 ml) asiago cheese, grated
• Celtic sea salt and freshly ground pepper to taste