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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Serve this dish immediately as you would any 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 |
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; sauté 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.
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