Cookbook Review: The Mystery Writers of America Cookbook – Lobster Pesto Risotto Recipe

5 from 1 review


  • 5 cups seafood stock
  • 1 TBS olive oil
  • 1 onion chopped
  • 2 cups arborio rice
  • 1 cup dry white wine
  • 1 cup cooked lobster meat, chopped
  • 4 TBS Pesto, more for topping
  • 2 TBS unsalted butter
  • salt and pepper to taste
  • Parmesan cheese and toasted pine nuts for serving


  1. Heat seafood stock in saucepan. Do not boil
  2. In a large saute pan heat oil and onion over med to med high heat until onion is translucent
  3. Add rice to oil and onions and stir well to coat the grains.
  4. Add three ladlefulls of stock to the rice and stir until it is all absorbed.
  5. After it is absorbed add more stock a little at a time until just about is gone. When just about a ladlefull is left add the pesto, butter and lobster to the rice. Gently stir to mix and add the last bit of stock.
  6. Turn off the heat and let sit for about 7 minutes.
  7. Serve with Parmesan cheese, extra pesto and toasted pine nuts if you would like.