Lemon-Truffle Lobster Risotto

🥘 Ingredients

• arborio rice
  1 c
• balsamic glaze
  1 unit
• black pepper
  1 tsp
• butter
  2 tbsp
• cream sauce base
  1 unit
• demi-baguette
  1 unit
• garlic powder
  1 tsp
• italian dressing
  2 tbsp
• lemon
  1 unit
• lobster tails
  2 unit
• mixed greens
  2 c
• olive oil
  2 tbsp
• onion
  1 unit
• salt
  1 tsp
• tomato
  1 unit
• truffle seasoning
  1 tsp
• tuscan heat spice
  1 unit
• veggie stock concentrate
  1 unit

🍳 Cookware

• baking sheet
• small bowl
• large pan
• small pan
• large bowl

1. 

   1

   veggie stock concentrate truffle seasoning onion cream sauce base lemon italian dressing mixed greens arborio rice tomato tuscan heat spice lobster tails balsamic glaze garlic powder demi-baguette butter salt black pepper olive oil

   veggie stock concentrate: 1 unit, truffle seasoning: 1 tsp, onion: 1 unit, cream sauce base: 1 unit, lemon: 1 unit, italian dressing: 2 tbsp, mixed greens: 2 c, arborio rice: 1 c, tomato: 1 unit, tuscan heat spice: 1 unit, lobster tails: 2 unit, balsamic glaze: 1 unit, garlic powder: 1 tsp, demi-baguette: 1 unit, butter: 2 tbsp, salt: 1 tsp, black pepper: 1 tsp, olive oil: 2 tbsp
2. 

   2

   Preheat oven to 400°F. Line a baking sheet with parchment paper.
3. 

   3

   Slice demi-baguette crosswise into 8-10 rounds. Spread out on the baking sheet and drizzle with olive oil; season with salt and black pepper. Bake until golden and crisp ⏱️ 10 minutes .
4. 

   4

   Meanwhile, in a small bowl , dice tomato and combine with half the garlic powder, half the balsamic glaze, 1 tbsp diced onion, a drizzle of olive oil, salt, and pepper. Set aside.
5. 

   5

   Heat a drizzle of olive oil in a large pan over medium heat. Add remaining onion and cook, stirring occasionally, until softened and lightly browned ⏱️ 4 minutes .
6. 

   6

   Add 1 cup simmering water and veggie stock concentrate to the pan with arborio rice. Cook, stirring, until liquid has mostly absorbed. Repeat with remaining simmering water, adding ½ cup at a time and stirring until liquid has absorbed, until rice is al dente and mixture is creamy ⏱️ 25 minutes . Stir in cream sauce base, truffle seasoning, and tuscan heat spice.
7. 

   7

   Heat butter in a small pan over medium heat. Add lobster tails and cook, stirring occasionally, until cooked through and no longer translucent ⏱️ 3 minutes . Turn off heat; stir in a squeeze of lemon juice, salt, and pepper.
8. 8

   In a large bowl , toss mixed greens with italian dressing. Divide risotto, lobster, crostini, and bruschetta topping between plates. Drizzle with remaining balsamic glaze and serve immediately.