Crawfish Risotto

Oxmoor House
4 servings (serving size: 1 1/2 cups)


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2 tablespoons light butter
1 small fennel bulb, thinly sliced
1 (8-ounce) package Arborio rice with saffron (such as Alessi)
1 (14 1/2-ounce) can fat-free, reduced-sodium chicken broth
1/2 cup water
1/4 cup dry white wine
1 pound frozen peeled and deveined crawfish tails, thawed, rinsed and drained
1 cup frozen green peas, thawed
1/3 cup freshly grated Parmesan cheese


Prep: 8 Minutes
Cook: 29 Minutes
Stand: 5 Minutes

Melt butter in a medium saucepan over medium-high heat. Add fennel; cook, stirring constantly, 2 minutes. Add rice; cook, uncovered, 2 minutes, stirring occasionally. Add chicken broth, water, and wine; bring to a boil. Cover, reduce heat, and simmer 10 minutes, stirring occasionally. Add crawfish; simmer, covered, 15 additional minutes or until liquid is absorbed and rice is tender, stirring occasionally. Stir in peas and cheese; let stand 5 minutes.

Created date

January 2010

Nutritional Information

Calories 403
Fat 6.8 g
Satfat 3.8 g
Protein 31.6 g
Carbohydrate 50.0 g
Fiber 2.1 g
Cholesterol 174 mg
Iron 5.1 mg
Sodium 1248 mg
Calcium 183 mg