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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 453
  • Calories from fat: 15%
  • Fat: 7.5g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 1g
  • Protein: 29.7g
  • Carbohydrate: 64g
  • Fiber: 1.6g
  • Cholesterol: 103mg
  • Iron: 5.8mg
  • Sodium: 452mg
  • Calcium: 193mg


  • 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


  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.
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