Creamy three cheese made-to-order lobster risotto features grated romano and shredded gruyere cheeses, melted into Stouffer’s Parmesan Risotto with chunks of lobster meat, and colorful steamed asparagus spears garnished simply with fresh snipped chive.
10 oz 283 g 1 cup STOUFFER’S® PARMESAN RISOTTO, thawed
4oz 112g 1/2 cup Water
2 oz 56 g ½ cup Asparagus, 1” pieces
½ oz 14 g ¼ cup Cheese, Romano, grated
½ oz 14 g ¼ cup Cheese, Gruyere, shredded
5 oz 150 g 1 ¼ cup Lobster, pieces, cooked, hot
½ oz 14 g 3 tbsp Chives, fresh, snipped
- Heat water in a sauté pan over medium heat, add asparagus and cook until tender.
- Add Stouffer’s Parmesan Risotto and bring to a boil, stir well.
- Add cheeses, and half of the lobster meat, heat and stir
- Place on a serving dish and top with the remaining lobster and chives.