ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Dungeness Crab Risotto

Yield Makes 4 main-dish servings

Ingredients

  • 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
  • Salt

Nutrition 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

How to Make It

  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.