Risotto with crab recipe
This risotto with crab recipe is so tasty and easy to make. Follow the steps and you'll enjoy it very soon!
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Servings: 4 people
Calories: 592kcal
Ingredients
- 250 grams crab meat shredded
- 300 grams Arborio rice
- 1 celery stick diced
- 1 carrot diced
- 70 grams butter
- 4 tablespoons olive oil
- 2 cups champagne or any sparkling wine
- 5 cups vegetable or meat broth
- 50 grams cream
- Lemon zest
- 1 onion chopped
- 1 sprig of parsley finely chopped
- salt and pepper to taste
Instructions
- In a pan, melt the butter, and add the olive oil and chopped onions. Cook for a few minutes.
- Add the rice and toast for a couple of minutes.
- Pour the champagne or white wine and let it evaporate, stirring constantly.
- Add the vegetable or meat broth, and stir. Then add the carrots and celery. Let it simmer in medium heat until the liquid is absorbed by the rice.
- When the rice is almost done, add the shredded crab meat.
- Add the lemon zest, salt, and pepper. Mix well.
- In a bowl, combine the cream and finely chopped parsley. Mix well.
- Once the risotto is done, turn off the heat and combine the risotto with the cream mixture.
- Put in individual plates and serve.
Notes
Use a rice cooker to make the process faster.
Calories: 592kcal | Carbohydrates: 69g | Protein: 17g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 81mg | Sodium: 1980mg | Potassium: 412mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3905IU | Vitamin C: 7.9mg | Calcium: 71mg | Iron: 4.1mg
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