Description
A rich and creamy risotto infused with the delicate flavors of crab and a hint of lemon, perfect for a special occasion or a comforting meal.
Ingredients
Scale
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth
- 1 cup cooked crab meat
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- 1 tablespoon olive oil
- Juice and zest of 1 lemon
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a saucepan, heat the broth and keep it warm over low heat.
- In a large skillet, heat olive oil and butter over medium heat. Add the onion and garlic, sauté until translucent.
- Add the Arborio rice to the skillet, stirring to coat the grains with oil and butter.
- Pour in the white wine and cook until it has mostly evaporated.
- Begin adding the warm broth, one ladle at a time, stirring frequently until the liquid is absorbed before adding more.
- After about 15-20 minutes, when the rice is creamy and al dente, stir in the crab meat, lemon juice, and zest.
- Remove from heat and mix in the Parmesan cheese. Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
- For a richer flavor, use homemade broth.
- Adjust the amount of lemon juice according to your taste preference.
- Can substitute crab with shrimp or lobster if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 1g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg
Keywords: Creamy Crab and Lemon Risotto, Risotto, Crab Recipes, Italian Cuisine