• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Champagne Tastes®
  • About
  • Travel
    • Food Travel
    • Outdoor Adventure
  • Recipes
    • Garden To Table
    • Seafood
    • Camping Recipes
    • Ferment
    • Backyard Foraging + Wild Game
    • Cooking Basics
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Index
  • Garden To Table
  • Seafood
  • Ferment
  • Foraging + Wild Game
  • Cooking Basics
  • Camping Recipes
  • Outdoor Adventure
  • Food Travel
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Dinner » Main Dishes

    Langostino Risotto

    Published: Feb 21, 2023 · Modified: Mar 2, 2023 · Leave a Comment

    Jump to Recipe Print Recipe Save Recipe Saved!
    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    This dairy-free langostino risotto is made with seafood broth, Arborio rice, langostino tails and lemon. Optionally, add saffron for extra flavor and color!

    Serving dish filled with langostino risotto.

    I’ve been on a seafood treasure hunt.

    I’m always on the look-out for langostino lobster tails!

    These delicious shellfish can be a little hard to find sometimes, but when I do find them, it is SO EXCITING!

    Normally, we enjoy these langostino lobster rolls, but recently I decided that these tasty treats would, without a doubt, make a fabulous risotto. And they absolutely do!

    This langostino risotto is an easy seafood meal that’s perfect for date night!

    What Are Langostino Lobsters?

    Langostino is Spanish for “little lobster.” However, langostinos aren’t true lobsters. Instead, they’re more closely related to crab.

    Where Can I Buy Langostino Tails?

    Both Trader Joe’s and Costco regularly stock langostino tails. They often sell out quickly, so if you find some, it’s quite a treat!

    langostino tails in a bag.
    Trader Joe’s Langostino Tails

    What Type of Rice Do I Need for Langostino Risotto?

    There are several different types of “risotto rices,” but the easiest to find is arborio rice. You should be able to find it at your regular grocery store with the other rice.

    Where Can I Find Seafood Stock?

    I rarely see seafood stock at the grocery store. Instead, I make my own seafood stock or shrimp stock.

    If you don’t have time to make homemade seafood stock, you can swap store-bought (or homemade!) vegetable broth.

    Can I Skip the Wine in This Langostino Risotto?

    For the best flavor, use wine.

    However, if you don’t have any on hand, it’s fine to use extra stock or broth instead.

    I have found that if I use extra seafood broth instead of wine, the seafood flavor becomes extra prominent, which may or may not be something you enjoy.

    Can I Skip the Saffron?

    Yes!

    It will add a subtle flavor and color to the dish, but saffron is pricey! You can order saffron online, but if you don’t have it on hand, it’s fine to skip.

    How to Make Langostino Risotto

    Start by warming the broth in a saucepan. Keep the broth warm on low heat as you cook the risotto.

    Next, add diced onion to a large pan and cook until the onion softens. Add garlic and cook until it’s fragrant.

    Cook Onions + Garlic
    Cook Onions + Garlic

    Next, add the rice, chili flakes and (optionally) a pinch of saffron.

    Stir to toast the rice.

    Pan with rice, chili flakes and saffron.
    Add Chili Flakes + (Optional) Saffron

    Add the wine and simmer until the wine is absorbed.

    Pan with rice and simmering wine.
    Add Wine & Simmer

    Next, begin ladling in broth, cooking until the broth is absorbed by the rice.

    When you can push the rice aside and liquid doesn’t rush in to fill the empty space, it’s time to add another ladle of broth.

    Image of a spatula pushing away rice in a pan.  No liquid fills the empty space.
    When the Liquid is Absorbed, Add More

    When you’re adding the last ladle of warm broth, add the langostino and lemon zest to the rice.

    A pan with rice, langostino and lemon zest.
    Add Langostino + Lemon Zest

    When the last of the broth is absorbed, add a squeeze of lemon juice.

    Taste the rice, and add more salt if the rice tastes bland or more chili flakes if you’d like more heat. The amount of salt needed will depend on how salty your broth is.

    Langostino mixed with risotto in a pan.
    Mix the Langostino with Risotto

    Serve this langostino risotto right away along with some roasted broccoli and a crisp glass of white wine.

    Serving dish filled with langostino risotto.
    Serving dish filled with langostino risotto.
    Print Recipe Save Recipe Saved!
    5 from 2 votes

    Langostino Risotto

    This dairy-free langostino risotto is made with seafood broth, Arborio rice, langostino tails and lemon. Optionally, add saffron for extra flavor and color!
    Author: Sarah Trenalone
    Prep Time10 mins
    Cook Time35 mins
    Total Time45 mins
    Course: Main Course, Side Dish
    Cuisine: American, Italian
    Diet: Gluten Free
    Servings: 2 people
    Calories: 636kcal
    Freezer Friendly?
    No
    Will It Keep?
    1-2 Days (Fridge)
    Prevent your screen from going dark

    Ingredients

    • 2 cups seafood stock Or use vegetable broth
    • 1 tablespoon olive oil
    • 1 onion, diced
    • 4 garlic cloves, finely diced
    • ¾ cup Arborio rice
    • ¼ teaspoon red chili flakes Use ½ teaspoon for a little more heat
    • small pinch of saffron (also optional)
    • 1 cup dry white wine Or use an additional 1 cup stock or broth
    • 12 ounces langostino tails, thawed + drained
    • 1 lemon, zested + juiced (divided)
    • extra sea salt, to taste (optional) Amount of salt needed will depend on how salty your stock or broth is

    Instructions

    • Heat stock in saucepan over medium heat until hot, and then keep warm on low heat.
      Meanwhile, heat olive oil over medium heat in a large pan (such as a wok) or a Dutch oven.  When the oil begins to ripple, add the diced onion and cook 3-4 minutes until the onions soften.
      Add garlic to the pan and cook 1 minute.  
      Cook Onions + Garlic
    • Add rice and stir 1-2 minutes to toast.
      Add the chili flakes. If using saffron, add it now.
      Pan with rice, chili flakes and saffron.
    • Lower the heat to medium-low. Add white wine and simmer, stirring constantly, until wine is completely absorbed (4-5 minutes).
      Ladle about ½ cup of stock into the pan, and stir every few minutes until all the liquid is absorbed.
      Test to see if you're ready to add more stock: Use a spatula or spoon to pull the rice across the pan. If the space immediately fills with liquid, the rice isn't ready. When the space stays dry, the rice is ready for more broth.
      Pan with rice and simmering wine.
    • Continue adding the stock in ½ cup batches, stirring until the liquid is totally absorbed before adding more stock.
      When you're almost out of stock, add the last ½ cup of stock, the langostino and the lemon zest to the pan. Stir the langostino into the rice, and continue cooking until the liquid is absorbed and the seafood is warmed through.
      A pan with rice, langostino and lemon zest.
    • Finally, add the lemon juice and stir. Taste the rice and add salt if the rice tastes bland or extra chili flakes if you'd like more heat. Serve immediately.
      Langostino mixed with risotto in a pan.

    Notes

    Serves 2 generously or makes 4 smaller servings.  (If serving 4, serve along with other side dishes.) 
    Frozen langostino tails: If langostino tails are purchased frozen, they are very likely already cooked (check the package information). You can simply thaw the langostino before using.

    Nutrition

    Calories: 636kcal (32%) | Carbohydrates: 76g (25%) | Protein: 37g (74%) | Fat: 9g (14%) | Saturated Fat: 1g (6%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 213mg (71%) | Sodium: 1404mg (61%) | Potassium: 536mg (15%) | Fiber: 5g (21%) | Sugar: 5g (6%) | Vitamin A: 97IU (2%) | Vitamin C: 35mg (42%) | Calcium: 125mg (13%) | Iron: 5mg (28%)
    Tried this recipe?Leave a comment and rating below!
    « Step House Trail (Mesa Verde, CO)
    Maker’s Mark Ambassador Tour (Loretto, KY) »

    About Sarah Trenalone

    Sarah is the primary creator at Champagne Tastes. She's a photographer, food writer and traveler, and is certified in Backcountry Kitchen and Backcountry Navigation from the Colorado Outward Bound School and Identifying Wild Plants from Backpacker.

    Reader Interactions

    Leave a Comment: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    bio

    Hi, I'm Sarah! I'm a traveler who loves to eat.   Follow along to join me on my next adventure-- in food or on the road.

    Learn More →

    Currently Trending

    • Sardine Fish Cakes in a stack with sauce on the serving tray
      A Canned Sardine Recipe: Mini Fish Cakes
    • pan-seared rockfish on a plate
      Pan-Seared Rockfish
    • pan-seared red snapper on plates
      Pan-Seared Red Snapper
    • crab butter sauce on a platter with crab legs
      Crab Butter Sauce

    Footer

    About

    • Privacy Policy
    • Terms & Conditions
    • Supplemental Privacy Notice For California Residents
    • Supplemental Privacy Notice For Nevada Residents

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Recipe and Photo Reuse Terms + FAQ

    Copyright ©2015-2023 Champagne Tastes
    All Rights Reserved.