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Risotto: Crab Risotto

Source of Recipe

Cooking Light Magazine, Dec 1997


List of 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 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


Recipe

Combine broth and water in a saucepan (do not boil). Keep warm over low heat. Heat oil in a medium saucepan over medium-high heat. Add onion; saute for 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.