Crab Risotto Recipe

Cooking Instructions

1. 1

   Prepare the Broth

   In a saucepan, heat the vegetable broth until it's simmering. Keep it warm on low heat.

2. 2

   Sauté Aromatics

   In a large skillet or saucepan, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent.

3. 3

   Cook the Rice

   Add the Arborio rice to the skillet, stirring for about 2-3 minutes until the rice is lightly toasted.

4. 4

   Add Broth Gradually

   Begin adding the warm vegetable broth one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle. Continue this process for about 15-20 minutes until the rice is creamy and al dente.

5. 5

   Incorporate Crab and Veggies

   Stir in the crab meat, sweet corn, and sun-dried tomatoes, cooking for an additional 5 minutes until heated through.

6. 6

   Season and Finish

   Add the grated Parmesan cheese, and season with salt and black pepper to taste. Stir until the cheese is melted and the risotto is creamy.

7. 7

   Cook the Shrimp

   Sauté the shrimp in a separate pan until they turn pink, about 2-3 minutes on each side. Set aside.

8. 8

   Fry Basil

   In the same pan used for shrimp, fry the basil leaves in a little olive oil until crispy. Drain on paper towels.

9. 9

   Serve

   Plate the risotto, top with shrimp, and garnish with fried basil leaves. Optionally, drizzle with pesto.