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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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Course:
Risotto
Prep Time:
20
minutes
minutes
Cook Time:
20
minutes
minutes
Total Time:
40
minutes
minutes
Servings:
4
people
Calories:
592
kcal
Author:
Guido Pedrelli
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:
592
kcal
|
Carbohydrates:
69
g
|
Protein:
17
g
|
Fat:
20
g
|
Saturated Fat:
12
g
|
Cholesterol:
81
mg
|
Sodium:
1980
mg
|
Potassium:
412
mg
|
Fiber:
3
g
|
Sugar:
5
g
|
Vitamin A:
3905
IU
|
Vitamin C:
7.9
mg
|
Calcium:
71
mg
|
Iron:
4.1
mg
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