Dungeness Crab Risotto

Makes 4 main-dish servings


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1 tablespoon butter or olive oil
3/4 cup finely chopped onions
2 cloves garlic, minced
2 cups arborio or medium-grain white rice
1 3/4 cups fat-skimmed chicken broth
1/2 cup dry white wine
3/4 pound shelled cooked Dungeness crab
1/2 cup finely shredded parmesan cheese
1 tablespoon minced fresh sage leaves


1. In a 6-quart pressure cooker over high heat, frequently stir butter, onions, and garlic until onions are limp, about 3 minutes. Add rice and stir often until it is opaque, about 3 minutes longer. Add broth, wine, and 2 cups water. Stir occasionally until mixture boils, about 4 minutes.

2. Seal cooker. Following manufacturer's instructions, bring to maximum pressure (15 lb.); adjust heat to stabilize cooking rate. Cook 6 minutes. Release pressure quickly, running cold water over pan.

3. Open pan. Stir in crab, parmesan cheese, and sage. Add salt to taste.

Created date

October 2003

Nutritional Information

Calories 489
Caloriesfromfat 16 %
Protein 31 g
Fat 8.4 g
Satfat 3.9 g
Carbohydrate 70 g
Fiber 6.3 g
Sodium 491 mg
Cholesterol 101 mg