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Lobster-And-Corn Risotto


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5 cups fat-free, less-sodium chicken broth

1 tablespoon olive oil

1/2 cup shallots, minced

4 garlic cloves, minced

1 1/2 cups uncooked Arborio rice or other short-grain rice

2 cups cooked lobster meat, coarsely chopped (about 2 [1/2-pound] tails)

1 1/2 cups fresh corn kernels (about 3 ears)

1/3 cup chopped fresh basil

1/4 cup (1 ounce) grated fresh parmesan cheese

3 tablespoons sherry

1/4 teaspoon black pepper

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