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To make Lobster Risotto, heat the olive oil in a large saucepan over medium heat.
Add the onion and garlic and sauté until softened, about 5 minutes.
Add the arborio rice and stir until lightly toasted, about 2 minutes.
Pour in the white wine and let it simmer until it’s absorbed.
Begin adding the broth, a ladleful at a time, stirring until the rice is creamy and tender.
Stir in the Parmesan cheese, peas, and lobster and season with salt and pepper.
Serve the risotto with a sprinkle of fresh parsley, if desired.