Crab and Coconut Risotto with Mango

Ingredients

• 2 tablespoons butter
• 3/4 cup chopped sweet onion
• 1 cup Arborio rice
• 1 tablespoon brown sugar
• 1 teaspoon curry powder
• 1 tablespoon fresh lime juice
• 1 tablespoon fish sauce
• 1 (13.5-ounce) can light coconut milk, divided
• 2 1/2 cups chicken broth, heated
• 1/2 pound lump crabmeat
• 1 ripe mango, chopped
• Flaked coconut

Preparation

1. Melt butter in a Dutch oven over medium-high heat. Add onion; sauté 4 minutes or until tender. Add rice, and stir until well-coated and translucent, about 1 to 2 minutes. Stir in brown sugar and next 3 ingredients. Stir in half of coconut milk. Cook, stirring constantly, until liquid is absorbed. Repeat with remaining coconut milk. Stir in the hot broth, 1 cup at a time, stirring frequently, until each addition has been absorbed. (The entire process should take 20 to 25 minutes.)
2. Stir in crabmeat and mango, and cook 3 minutes or until thoroughly heated. Sprinkle with flaked coconut.