Crab Risotto

1 Reviews
100% would make this recipe again

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Preparation : 10 min Cooking : 20 min
400 calories/serving

Ingredients

1 1/2 cup chicken broth 375 mL
4 tsp olive oil 20 mL
1 shallots, finely chopped 40 g
3/4 cup arborio rice 150 g
2 tsp Parsley and Garlic Base 10 mL
2 tbsp tomato paste 35 g
4 tbsp frozen peas 28 g
2 snow crab legs, cooked 260 g
2 tbsp Parmesan cheese, grated 6 g
ground pepper to taste [optional]
1 pinch salt [optional] 0.2 g

Before you start

A pressure-cooker will reduce the risotto cooking time to 7 min. The quantities given here are based on this recipe served as main course.

Method

  1. Heat the broth in a small saucepan on the stove or in a microwave oven. Keep it warm while cooking the risotto (about 20 min).
  2. Heat the oil in a large skillet or saucepan. Sauté the shallot 2-3 min, until it becomes translucent. Add the rice then cook 1-2 min, with constant stirring, until the rice grains are well toasted and translucent. Add the parsley and garlic base, tomato paste and peas.
  3. Cook the risotto, using the warmed broth until the rice is creamy but still al dente.
  4. Meanwhile, shell the cooked crab meat, using a nutcracker and scissors. Add the crab meat to the risotto at the vary last minute to warm it up. Stir in the cheese.
  5. Remove the risotto pan from the heat and let stand for 2 min. Adjust the seasoning and serve.

Nutrition Facts Table

per 1 serving (160 g)

Amount

% Daily Value

Calories

400

Fat

10 g

15 %

Saturated 1.8 g
+ Trans 0 g

9 %

Cholesterol

20 mg

Sodium

270 mg

11 %

Carbohydrate

69 g

23 %

Fibre

3 g

10 %

Sugars

3 g

Net Carbs

66 g

Protein

15 g

Vitamin A

57 %

Vitamin C

17 %

Calcium

7 %

Iron

18 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 0
Vegetables 1
Meat and Alternatives 1
Fats 2
More info
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Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Rice/Grain | Shellfish | Main courses/Entrées | High Iron | Italian

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