Serve this dish immediately as you would any risotto.
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
How to Make It
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.
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Made this for the first time last night as Dungeness Crab is now in season. Used a bit more white wine. Sauteed onion, mushrooms, asparagus and squash to add to risotto when it was done. Also added a few blackened scallops after plated. For scallops - mixed paprika, little cayenne, granulated garlic, granulated onion, oregano, thyme then dusted and sauteed with olive oil. Very, very good. Will try to use brown rice next time. Thanks Cooking Light, a new favorite!
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