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Italian: Risotto with Crabmeat & Basil

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Submitted by TAP

YIELD

6 servings

PREP

10 min

COOK

40 min

READY

50 min

Ingredients

3 45
TABLESPOONS ML BUTTER
1 1
SMALL SMALL ONIONS
minced
1 ½ 355
CUPS ML ARBORIO (SHORT-GRAIN) RICE
or medium grain
5 1.2
CUPS L CHICKEN BROTH
or canned broth
½ 118
3 ½ 101.2
OUNCES ML/G GOAT (CHEVRE) CHEESE
fresh
8 231.2
OUNCES ML/G CRAB MEAT
79
CUP ML BASIL
fresh *

Directions

Melt butter in heavy large saucepan over medium heat.

Add minced onion and sauté until translucent, about 3 minutes.

Add rice and sauté 1 minute.

Add 1 cup chicken stock to rice, reduce heat and simmer until liquid is absorbed, stirring frequently.

Continue adding enough of remaining chicken stock 1 cup at a time until rice is just tender but still firm to bite, stirring frequently and allowing each addition to be absorbed before adding next, about 20 minutes.

Add whipping cream and simmer 2 minutes.

Mix in goat cheese, then crabmeat and chopped basil.

Season risotto to taste with salt and pepper.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 326g (11.5 oz)
Amount per Serving
Calories 438 40% from fat
 % Daily Value *
Total Fat 19g 30%
Saturated Fat 11g 57%
Trans Fat 0g
Cholesterol 75mg 25%
Sodium 466mg 19%
Total Carbohydrate 16g 16%
Dietary Fiber 2g 6%
Sugars g
Protein 33g
Vitamin A 13% Vitamin C 3%
Calcium 7% Iron 17%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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