Crab and Coconut Risotto with Mango

Name: Crab and Coconut Risotto with Mango
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 237 milliliters Arborio rice; 1 Tbsp brown sugar; 2 Tbsps butter; 591 milliliters chicken broth, heated; 4 servings Flaked coconut; 1 teaspoon curry powder; 1 Tbsp fish sauce; 383 grams light coconut milk, divided; 1 Tbsp fresh lime juice; 227 grams lump crabmeat; 1 ripe mango, chopped; 177 milliliters chopped sweet onion

You can never have too many main course recipes, so give Crab and Coconut Risotto with Mango a try. This recipe makes 4 servings with 449 calories, 16g of protein, and 17g of fat each. This recipe covers 21% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free diet. A mixture of arborio rice, fish sauce, onion, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the arborio rice you could follow this main course with the Chocolate Rice Pudding as a dessert.

Instructions

Melt butter in a Dutch oven over medium-high heat.

Ingredients you will need

Butter

Equipment you will use

Dutch Oven

Add onion; saut 4 minutes or until tender.

Ingredients you will need

Onion

Add rice, and stir until well-coated and translucent, about 1 to 2 minutes. Stir in brown sugar and next 3 ingredients. Stir in half of coconut milk. Cook, stirring constantly, until liquid is absorbed. Repeat with remaining coconut milk. Stir in the hot broth, 1 cup at a time, stirring frequently, until each addition has been absorbed. (The entire process should take 20 to 25 minutes.)

Ingredients you will need

Coconut Milk

Brown Sugar

Broth

Rice

Stir in crabmeat and mango, and cook 3 minutes or until thoroughly heated.

Ingredients you will need

Crabmeat

Mango

Sprinkle with flaked coconut.

Ingredients you will need

Coconut Flakes

Equipment

Dutch Oven

Ingredients

Servings:

237milliliters

Arborio rice 1Tbsp

brown sugar 2Tbsps

butter 591milliliters

chicken broth, heated 4servings

Flaked coconut 1teaspoon

curry powder 1Tbsp

fish sauce 383grams

light coconut milk, divided 1Tbsp

fresh lime juice 227grams

lump crabmeat 1

ripe mango, chopped 177milliliters

chopped sweet onion

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is Hindsight Wines Chardonnay. It has 4.7 out of 5 stars and a bottle costs about 26 dollars.