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Crab Risotto (2)

Source of Recipe

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Crab Risotto (2)

Cooking Light - November 1997 - Kathleen Desmond Stang,
Not yet rated.
2 servings (serving size: 1-1/2 cups risotto and 1 tablespoon cheese)

Serve this dish immediately as you would any risotto.

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 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

Preparation
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.

1/2 recipe equals: Calories 453 (Calories from fat 15 %); Fat 7.5 g (Satfat 2.6 g, Monofat 2.5 g, Polyfat 1 g); Protein 29.7 g; Carbohydrate 64 g; Fiber 1.6 g; Cholesterol 103 mg; Sodium 452 mg