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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: For a creamier texture, add up to 1 cup more chicken broth to cooked risotto and stir over high heat until steaming. Garnish with chopped parsley and lemon wedges. Ingredients:
3 tablespoons olive oil |
2 cups white arborio or pearl rice |
2 cups chopped red onions |
1 cup chopped red bell pepper |
1 tablespoon minced garlic |
1 cup dry white wine |
1 quart fat-skimmed chicken broth |
2 jars (6 oz. each) marinated artichokes |
1/4 cup chopped parsley |
1 cup (1/2 lb.) shelled, cooked crab |
1/2 cup pitted, chopped oil-cured olives |
pepper |
Directions:
1. In an ovenproof 14-inch-wide, 2- to 3-inch-deep frying pan (or 5- to 6-quart pan) over medium heat, frequently stir oil and rice until rice is opaque, about 5 minutes.
2. Add onions, bell pepper, and garlic; stir often until onions are limp, 5 to 8 minutes.
3. Add wine, broth, and artichokes with marinade. Bring to a boil over high heat, stirring occasionally.
4. Cover tightly with lid or foil and bake in a 350° oven until liquid is absorbed, 20 to 30 minutes.
5. Stir in parsley. Arrange crab and olives on risotto. Season to taste with pepper.
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