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Crab and Broccoli Risotto
This Crab and Broccoli Risotto is the perfect combination of a classic Italian dish with bold Asian flavors.
Course
Main Course
Cuisine
asian, Italian
Keyword
broccoli, crab, risotto
Prep Time
10
minutes
minutes
Cook Time
25
minutes
minutes
Servings
3
Calories
452
kcal
Ingredients
2
tbsp
olive oil
1/2
onion
diced
1
garlic clove
minced
1
tsp
fresh ginger
grated
1/4
tsp
turmeric
1
tsp
fish sauce
1
cup
risotto rice
1/4
cup
dry white wine
3-4
cups
vegetable stock
6
oz
crab meat*
cut into small pieces
1
cup
broccoli
roughly chopped
1
tbsp
butter
optional
US Customary
-
Metric
Instructions
In a large pan heat olive oil over medium heat.
Add onion, garlic and ginger and cook for 2 to 3 minutes.
Add turmeric and fish sauce.
Add rice, half of crab meat, wine and 1/2 cup of vegetable stock. Stir constantly.
Little by little add the remaining vegetable stock (1/2 cup at a time) and keep on stirring.
Keep on adding the stock until rice is "al dente". If you use all stock and rice is not done, add hot water.
When rice is done, add the remaining crab meat and broccoli.
If you want the risotto a little creamier add butter and stir a little more.
Notes
*the best option is to use fresh (or frozen) crab meat but you can use canned or even imitation crab.
Nutrition
Calories:
452
kcal
|
Carbohydrates:
61
g
|
Protein:
16
g
|
Fat:
14
g
|
Saturated Fat:
4
g
|
Cholesterol:
34
mg
|
Sodium:
1618
mg
|
Potassium:
303
mg
|
Fiber:
3
g
|
Sugar:
4
g
|
Vitamin A:
808
IU
|
Vitamin C:
33
mg
|
Calcium:
45
mg
|
Iron:
3
mg