Crabmeat Risotto with Peas and Mint

Name: Crabmeat Risotto with Peas and Mint
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 355 milliliters Arborio rice; 170 grams fresh crabmeat, preferably lump crabmeat; 237 milliliters dry white wine; 710 milliliters fresh or frozen peas; 3 garlic cloves, finely chopped; 6 servings Kosher salt and freshly ground black pepper; 1 teaspoon grated lemon zest; 4 leaves fresh mint, roughly chopped, plus 3 whole leaves for garnish; 1 small onion, finely chopped; 59 milliliters About Parmesan cheese, preferably Parmigiano-Reggiano; 1 bunch scallions, white parts and 2 inches of the green tops, cut into thin rounds; 3 Tbsps unsalted butter; 1 liters vegetable stock or water

Crabmeat Risotto with Peas and Mint might be just the main course you are searching for. This recipe covers 21% of your daily requirements of vitamins and minerals. This recipe serves 6. Watching your figure? This gluten free and pescatarian recipe has 382 calories, 14g of protein, and 8g of fat per serving. 1 person found this recipe to be flavorful and satisfying. A mixture of butter, crabmeat, scallions, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the arborio rice you could follow this main course with the Chocolate Rice Pudding as a dessert. It is a rather inexpensive recipe for fans of Mediterranean food.

Instructions

Bring the vegetable stock to a boil.

Ingredients you will need

Vegetable Stock

Add the white wine and lower to a simmer.

Ingredients you will need

White Wine

In a large, heavy-based saucepan or Dutch oven, heat 2 tablespoons butter over medium-high heat.

Ingredients you will need

Butter

Equipment you will use

Dutch Oven

Sauce Pan

Add the onion, lower the heat to medium, and cook, stirring occasionally, until tender, about 7 minutes.

Ingredients you will need

Onion

Add the garlic and cook for another 2 minutes.

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Garlic

Add the rice and cook, stirring well to coat the rice, for about a minute.

Ingredients you will need

Rice

Add about 1 cup of the hot stock and stir gently with long, slow strokes until most of the liquid is absorbed.

Ingredients you will need

Stock

Add another cup of stock and cook, stirring, until almost all of that stock has been absorbed. Continue cooking the rice in this way until you've used about 3 cups of the stock. Season the rice with salt and pepper to taste at any time during the cooking.

Ingredients you will need

Salt And Pepper

Stock

Rice

Add the peas, scallions, and about 1 1/2 cups of the hot stock and continue to cook, stirring, until most of the liquid has been absorbed. Taste the rice. If it is still very hard, add more stock and continue to cook until it is almost but not quite tender.

Ingredients you will need

Green Onions

Stock

Peas

Rice

Add the remaining butter, crabmeat, chopped mint, lemon zest, Parmesan cheese, and another cup of liquid. Cook, stirring, until the crabmeat is heated through, most of the liquid is absorbed, and the rice is plump, chewy, and just slightly firm to the bite. Divide the risotto among warm bowls and garnish with mint leaves, if you wish.

Ingredients you will need

Parmesan

Mint

Lemon Zest

Crabmeat

Butter

Rice

Equipment you will use

Bowl

Taste

Book, using the USDA Nutrition Database

Equipment

Dutch Oven

Sauce Pan

Bowl

Ingredients

Servings:

355milliliters

Arborio rice 170grams

fresh crabmeat, preferably lump crabmeat 237milliliters

dry white wine 710milliliters

fresh or frozen peas 3

garlic cloves, finely chopped 6servings

Kosher salt and freshly ground black pepper 1teaspoon

grated lemon zest 4leaves

fresh mint, roughly chopped, plus 3 whole leaves for garnish 1small

onion, finely chopped 59milliliters

About Parmesan cheese, preferably Parmigiano-Reggiano 1bunch

scallions, white parts and 2 inches of the green tops, cut into thin rounds 3Tbsps

unsalted butter 1liters

vegetable stock or water

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks 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. The Santan Ema Reserve Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.