Redclaw (Crawfish) Lemon Risotto Recipe

Name: Redclaw (Crawfish) Lemon Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups chicken stock or 4 cups fish stock; 1/4 cup butter, divided use; 2 tablespoons olive oil; 1/4 cup finely chopped onion; 1 tablespoon freshly grated lemon peel; 1 1/2 cups uncooked arborio rice or 1 1/2 cups other short-grain white rice; 1/2 cup dry white wine; 1 tablespoon lemon juice; 1/4 teaspoon ground black pepper; 1/4 cup freshly grated parmesan cheese; 250 g crawfish meat; Gremolata; 1 teaspoon finely chopped garlic; 2 tablespoons finely chopped fresh flat-leaf parsley; 1 teaspoon grated lemon peel

Servings: persons

4 cups chicken stock or 4 cups fish stock
1/4 cup butter, divided use
2 tablespoons olive oil
1/4 cup finely chopped onion
1 tablespoon freshly grated lemon peel
1 1/2 cups uncooked arborio rice or 1 1/2 cups other short-grain white rice
1/2 cup dry white wine
1 tablespoon lemon juice
1/4 teaspoon ground black pepper
1/4 cup freshly grated parmesan cheese
250 g crawfish meat
Gremolata
1 teaspoon finely chopped garlic
2 tablespoons finely chopped fresh flat-leaf parsley
1 teaspoon grated lemon peel

1
Heat stock to boiling-hold on simmer while you make the risotto.
2
Melt 2 tablespoons butter in medium saucepan. Add oil, onion and lemon peel; cook for 2 to 3 minutes or until tender.
3
Stir in rice; cook for 1 minutethen add the wine and cook stirring until it's absorbed.
4
Add a ladleful of the stock and stir until it's absorbed. Repeat until all the stock has been added and absorbed. This will take about 20-25 minutes.
5
Add the lemon juice, pepper and cheese. Stir then cover and allow to stand while you cook the crawfish.
6
Melt remaining butter in medium skillet. Cook crawfish meat over medium-high heat for 2 to 3 minutes or until just cooked through.
7
Serve crawfish and butter over risotto; sprinkle with Gremolata.
8
For Gremolata: Combine 1 teaspoon finely chopped garlic, 1 teaspoon finely chopped fresh parsley.

854

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 cups chicken stock or 4 cups fish stock, 1/4 cup butter, divided use, 2 tablespoons olive oil, 1/4 cup finely chopped onion, and more.

Yes, Redclaw (Crawfish) Lemon 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.

That's it — enjoy your meal!

Redclaw (Crawfish) Lemon Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions