In the Kitchen: Lobster Risotto

The Rhode Show
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In the Rhode Show Kitchen today we welcome Parma Ristorante and Chef David Ashworth making their Lobster Risotto. 


  • 3 cups par boiled risotto
  • 8 oz fresh cracked lobster meat
  • 2 cups chopped grilled asparagus
  • 1/2 cup julienned sundried tomatoes 
  • 1 cup sauteed chopped spinach
  • 2 cups chicken stock
  • 4 oz. white wine 
  • 1 cup of grated cheese
  • 2 tbsp of chopped white onion
  • 4 pinches Salt
  • 3 pinches pepper
  • 2 pinches granulated garlic


  1. In a medium high heat sauce pan throw one tab of butter and tablespoon of cooking oil.
  2. When butter is melted add onions.
  3. When golden brown add par boiled rice (to par boil rice, boil for 5 min in water and strain).
  4. Sautee in pan for roughly two minutes and at that time start folding in all the ingredients.
  5. Then simmer on medium heat for about 5 minutes stirring frequently.

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