Crab Risotto

Name: Crab 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

10 ingredients

2 steps

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

Directions

1

Combine broth and water in a sauce- pan (do not boil). Keep warm over low heat.
2

Heat oil in a medium saucepan over medium-high heat. Add onion; saute 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.