When I am not in a mood of creating fancy and complex recipes, I run to an easy, peasy, zelidizi risotto. It's just something that you could never go wrong with, ready in no time and crowd pleaser. Throw a handful of fresh, crunchy, lemony salad and...ta-da... lunch (or dinner) is served. 

Ingredients for 4 servings Lobster and Green Peas Risotto:

• meat from 1 boiled lobster
• 200 gr. arborio rice (or other risotto rice)
• 2L boiling water
• 3 tbsp olive oil
• 1 small white onion, finely diced
• 3 gloves of garlic, thinly sliced
• 100 gr. green peas
• 50 gr. butter
• 200 ml. cooking cream
• 100 gr. freshly grated parmesan cheese
• salt and pepper to taste

Ingredients for Crunchy salad:

• 200 gr. crunchy salad (lettuce hearts, iceberg, romain salad)
• 2 tsp. Dijon mustard
• 1 tsp. honey
• 3 tbsp olive oil
• juice from half of lemon
• salt and pepper to taste

Method:

1. Boil the lobster for 10 min. Take out the meat from the shell and cut it into medium chunks.
2. In a large pot, bring to boil 2L of water. Alternatively you can use a water boiler. 
3. For the Risotto: heat a pan over medium-high heat with 3 tbsp olive oil. Add the finely diced white onion and fry for around 5 min, until light brown and caramelised. Add the garlic slices and continue cooking for 1-2 min, without burning it. 
4. Add the rice over the onion and garlic and cook for 2-3 min. Start adding the hot water, one ladle at a time (around 100 ml). Repeat this process again and again, every 2-3 min., when you see the rice has absorbed the water. Stirr continuously and don't let the risotto burn. 
5. After 20 min. of cooking the rice, check if it's done. It should not be very soft, al dente would bring best results. If you think it's not cooked enough, add a little more water and continue the process.
6. Add the green peas and lobster meat to the rice pan and stirr. Lower the heat to medium-low and leave to simmer for 5 more minutes.
7. Add the butter and stirr. Incorporate the cooking cream and parmesan. Season with salt and pepper to taste and take out of heat.
8. For the crunchy salad: wash, dry and place on a serving platter the salad. Make the dressing: Dijon mustard, honey, olive oil, lemon juice, salt and pepper to taste. Whisk well together then drizzle it over the salad.
9. When serving, grate some fresh parmesan on top.

Enjoy!