Crab Risotto

Serve this dish immediately as you would any risotto.

Yield:

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

Recipe from

Nutritional Information

Calories 453
Caloriesfromfat 15 %
Fat 7.5 g
Satfat 2.6 g
Monofat 2.5 g
Polyfat 1 g
Protein 29.7 g
Carbohydrate 64 g
Fiber 1.6 g
Cholesterol 103 mg
Iron 5.8 mg
Sodium 452 mg
Calcium 193 mg

Ingredients

2 cups low-salt chicken broth
3/4 cup water
1 teaspoon olive oil
3 tablespoons finely chopped onion
3/4 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
1/2 teaspoon dried basil
2 tablespoons grated Parmesan cheese

Preparation

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.

Note:

Kathleen Desmond Stang,

November 1997