Lobster, Pea and Leek Risotto


Main – Serves 2

Ready In:

40 mins

Chef Tip: To keep the pea purée a vibrant green colour make sure you cook the peas and immediately run them under cold water before making it into a purée.  


Recipe in Collaboration with the Cornish Fishmonger 

Risotto is a classic dish and it is important to follow the method, ensuring that you get the perfect cooked dish. The key is to gradually add the stock whilst continuing to stir the rice, encouraging the rice to absorb the liquid. This recipe has a delicious creamy texture with the addition of the pea purée and mascarpone.  


Risotto Base
40g Butter
1 Leek
1 Large Garlic Clove
175g Arborio Rice
100ml Dry White Wine
900ml Fish Stock (x1 Fish Stock Cube)

Pea Purée
15g Butter
1 Medium Shallot (or x2 small ones)
100ml Fish Stock
200g Frozen Peas

To Finish
2 tbsp Mascarpone
200g Picked Lobster Meat
50g Fresh Baby Spinach (washed) 25g Roasted Walnuts
Parmesan (grated on top)
25g Sun-dried Tomatoes (optional)

Equipment needed – Chopping board, kitchen knife, large sauce pan, wooden spoon, ladle & cheese grater.


Step by Step Instructions

Step 1 – Cook Risotto Base

Put 1 litre of fish stock in a pan and gently heat.

Remove the root end and top green end from the leek. Wash in between the green layers. Dice the leek into 2cm cubes.

Melt the butter in a large saucepan and when it is hot, add the leek. Sweat the leek for 5 minutes.

Peel and finely chop the garlic clove. Add to the softened leek and cook for 2 minutes.

Wash the rice and add it to the saucepan. Stir to combine the rice with the leek.

Add the white wine and stir over a medium heat until the wine has nearly evaporated.
Cook the risotto, adding a ladle full of the fish stock at a time. Make sure the liquid has been absorbed before adding the next ladle full.

Keep adding the liquid and stirring in between the additions of stock. Continue this process until the rice is cooked (about 20 minutes). You may not need to add all of the stock. Stop adding the liquid as soon as the rice is cooked.

Step 2 – Make Pea Purée

Peel and roughly chop the shallot.
Melt 15g of butter in a small saucepan and add the shallot. Cook for 5-8 minutes until it is soft.

Add 100ml of the fish stock to the shallot and bring to the boil. Add the frozen peas and cook for 2 minutes.

Blend the peas and shallot in a food blender and set aside.

Step 3 – Finish The Dish

Add the pea purée to the cooked risotto rice, stir through the mascarpone, half the lobster meat and baby spinach. Stir on a low heat until the spinach has wilted.

Plate up onto two plates, topped with roasted walnuts and grate as much parmesan as you desire. Add the rest of the lobster meat and sun-dried tomatoes (if using).


40g Butter – 40g Vegan Butter
1 Leek – 1 Brown Onion
15g Butter – 15g Vegan Butter
1 Medium Shallot (or x2 small ones) – 1 Brown Onion
1 litre Fish Stock – 1 litre Vegetable Stock
2 tbsp Mascarpone – 30ml Double Cream / 30ml Vegan Cream & 1 tbsp Nutritional B12 Yeast Flakes
25g Roasted Walnuts – 25g Pine Nuts
Parmesan (grated on top) – Hard Vegan Cheese Alternative


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