Crab Risotto Recipe
Recipe information
Make Crab Risotto in just 40m. Pesto / Sweet Corn / Sun-dried Tomatoes / Two Shrimp / Fried Basil
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Ingredients
Main Ingredients
Cooking Instructions
1. Prepare the Broth
In a saucepan, heat the vegetable broth until it's simmering. Keep it warm on low heat.
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. Cook the Rice
Add the Arborio rice to the skillet, stirring for about 2-3 minutes until the rice is lightly toasted.
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. 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. 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. Cook the Shrimp
Sauté the shrimp in a separate pan until they turn pink, about 2-3 minutes on each side. Set aside.
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. Serve
Plate the risotto, top with shrimp, and garnish with fried basil leaves. Optionally, drizzle with pesto.
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