Crab Risotto – a delicious recipe with butter, vegetable oil, white onion, rice, vegetable stock, lump crabmeat. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Heat the butter and oil together in a large saute pan over medium heat.
2
Add the onion and saute until soft.
3
Do not brown, they should be translucent.
4
Add the rice and saute for a further 3 to 5 minutes making sure the rice is well coated, Using a ladle, add about 1/2 cup of stock to the rice and stir over a medium heat until the rice is almost dry and all the stock has been incorporated.
5
Repeat this process until the rice is cooked but still has a slight bite.
6
The rice should be creamy and moist, not runny, and the cooking time should be around 30 minutes.
7
Just before serving, fold in the crabmeat, chopped chives, and Parmesan.
8
Drizzle sparingly with white truffle oil.
835
kcal
Calories
38
g
Fat
92
g
Carbs
31
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 ounce butter, 1 ounce vegetable oil, 1 1/2 ounces chopped white onion, 1 pound Arborio rice, and more.
Yes, Crab Risotto falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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