Notes: For a creamier texture, add up to 1 cup more chicken broth to cooked risotto and stir over high heat until steaming. Garnish with chopped parsley and lemon wedges.

Kristen Farrar, Davis California
This Story Originally Appeared On sunset.com

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Recipe Summary

Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In an ovenproof 14-inch-wide, 2- to 3-inch-deep frying pan (or 5- to 6-quart pan) over medium heat, frequently stir oil and rice until rice is opaque, about 5 minutes.

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  • Add onions, bell pepper, and garlic; stir often until onions are limp, 5 to 8 minutes.

  • Add wine, broth, and artichokes with marinade. Bring to a boil over high heat, stirring occasionally.

  • Cover tightly with lid or foil and bake in a 350° oven until liquid is absorbed, 20 to 30 minutes.

  • Stir in parsley. Arrange crab and olives on risotto. Season to taste with pepper.

Nutrition Facts

447 calories; calories from fat 34%; protein 20g; fat 17g; saturated fat 2g; carbohydrates 56g; fiber 7.5g; sodium 851mg; cholesterol 38mg.
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