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Crab Risotto

Yield 2 servings (serving size: 1 1/2 cups risotto and 1 tablespoon cheese)
Serve this dish immediately as you would any risotto.

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

Nutrition 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

How to Make It

  1. Combine broth and water in a sauce- pan (do not boil). Keep warm over low heat.

  2. 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.