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Brown Butter Lobster, Sweet Corn and Fontina Risotto

Tieghan, Half Baked Harvest
  • 60 minutes
  • Serves 6

INGREDIENTS

4

Lobster tails

1 pint

Cherry tomatoes

3 cups

Corn, fresh yellow

2 cloves

Garlic

1

bunch Kale

2 tbsp

Parsley + basil, fresh

5 cups

Chicken broth, low-sodium

1 1/2 cups

Arborio rice or long grain rice

1 pinch

Red pepper flakes

1

Salt and pepper

2 tbsp

Olive oil

8 tbsp

Butter

8 oz

Fontina cheese

1/4 cup

Parmesan cheese, grated

1/2 cup

White wine, dry