2 cups butternut squash, chopped into 1/2 inch cubes
2 tbsp olive oil
4 cups lobster or other seafood stock
2 cups dry white wine
4 Tbsp unsalted butter
1 medium yellow onion, chopped
1 medium leek, thinly sliced, tough dark green leaves discarded
2 cloves garlic, minced
1 Tbsp fresh parsley, chopped, plus more for garnish
1 Tbsp fresh tarragon, chopped
2 cups Arborio rice
Salt and pepper
Preheat oven to 400 degrees.
Combine stock and wine in a large saucepan and heat over medium heat until just beginning to steam. Reduce heat and keep warm on your lowest stove setting or flame.
Remove lobster meat from its packaging, and let sit in a colander for excess moisture to drain, but do not rinse the lobster or you'll wash away flavor.
Spread butternut squash cubes on a rimmed baking sheet. Drizzle olive oil over squash and season with salt and pepper. Roast in the oven for 30 minutes, opening halfway through to flip squash cubes for even cooking. Once squash is tender and browned, remove from the oven and set aside.
While squash is roasting, melt the butter in a large saute pan over medium heat. Once melted, add onions, leeks, and garlic. Cook, stirring occasionally, until soft and translucent. Season with salt and pepper and stir to combine.
Add rice, parsley, and tarragon, and stir to combine.
Add your stock/wine mixture to the rice one cup at a time, stirring rice constantly. Allow each cup of liquid to be almost completely absorbed in the rice before adding the next cup. All in all, it should take 20-30 minutes for all your stock to be added and absorbed. When down to your last cup of stock, remember to turn off the burner that's been keeping the stock warm.
When finished adding your stock/wine mixture, the risotto should have a rich, creamy texture. Taste to ensure the grains are fully cooked and tender. If finished, remove from heat and season with additional salt and pepper as needed.
Add roasted squash cubes and lobster and gently fold into the risotto until combined evenly. Cut lemon in half and squeeze half the lemon over the finished risotto. Sprinkle additional chopped parsley over all. Serve immediately, with additional lemon wedges