CRAB RISOTTO RECIPE RECIPES

CRAB RISOTTO RECIPE | MYRECIPES

Crab Risotto Recipe | MyRecipes image

Serve this dish immediately as you would any risotto.

Provided by Kathleen Desmond Stang

Yield 2 servings (serving size: 1 1/2 cups risotto and 1 tablespoon cheese)

Number Of Ingredients 10

Ingredients

2 cups low-salt chicken broth
¾ cup water
1 teaspoon olive oil
3 tablespoons finely chopped onion
¾ cup uncooked Arborio or other short-grain rice
3 tablespoons dry white wine
8 ounces lump crabmeat, drained and shell pieces removed
3 tablespoons minced fresh parsley
½ teaspoon dried basil
2 tablespoons grated Parmesan cheese

Steps:

Combine broth and water in a sauce- pan (do not boil). Keep warm over low heat.
Heat oil in a medium saucepan over medium-high heat. Add onion; sauté 2 minutes. Add rice; reduce heat to medium and cook 3 minutes, stirring constantly. Stir in wine; cook until the liquid is nearly absorbed, stirring constantly. Add broth mixture, 1/2 cup at a time, stirring constantly; cook until each portion of broth is absorbed before adding the next (about 20 minutes). Stir in crabmeat, parsley, and basil; cook 2 minutes or until thoroughly heated, stirring constantly. Spoon onto plates; sprinkle with cheese.

Nutrition Facts : Calories 453 calories, CarbohydrateContent 64 g, CholesterolContent 103 mg, FatContent 7.5 g, FiberContent 1.6 g, ProteinContent 29.7 g, SaturatedFatContent 2.6 g, SodiumContent 452 mg

CRAB RISOTTO RECIPE | BBC GOOD FOOD

Crab risotto recipe | BBC Good Food image

Canned crabmeat makes a delicious addition to this quick and easy risotto with frozen peas and herbs - ready in just 35 minutes

Provided by Katy Gilhooly

Categories Dinner, Lunch, Main course, Supper

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 2

Number Of Ingredients 9

Ingredients

1l hot vegetable or fish stock
25g unsalted butter , plus an extra knob
1 small onion , finely chopped
1 garlic clove , finely chopped
175g risotto rice
zest 1 lemon , juice of 1/2, the other 1/2 cut into wedges to serve
140g frozen peas
170g can crabmeat chunks, drained
1 tbsp finely snipped chives

Steps:

Heat the stock in a saucepan and bring to a gentle simmer. Melt the butter in a separate medium saucepan, add the onion and garlic, and fry on a low-medium heat for 5 mins until softened but not coloured. Tip in the rice and cook for 1-2 mins until the rice is hot. Add the lemon zest with 1 ladleful of hot stock and stir constantly. Once the stock has been absorbed, continue to add it, a ladleful at a time, until the rice is cooked – this will take around 18 mins.
When the rice is almost cooked but still has a little bite, tip in the peas, lemon juice and crabmeat, then season and cook for 3 mins more. Once the rice is cooked, turn off the heat, add a knob of butter and a splash more stock, and leave to sit for 2 mins. Sprinkle over the chives and serve with lemon wedges.

Nutrition Facts : Calories 560 calories, FatContent 15 grams fat, SaturatedFatContent 8 grams saturated fat, CarbohydrateContent 78 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 10 grams fiber, ProteinContent 24 grams protein, SodiumContent 2.1 milligram of sodium

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