PEA, SPINACH AND CRAB RISOTTO
Make our vibrant pea risotto as a low-calorie dinner for the family. Serve topped with a punchy chilli crab salsa.
Provided by Lottie Covell
Categories Dinner
Time 1h
Yield Serves 4-6
Number Of Ingredients 19
Steps:
- Heat a glug of oil in a large casserole or deep frying pan and gently fry the onion and spring onions for 5 minutes until softened. Turn up the heat to medium, add the rice and garlic, and fry for 1 minute until the rice is coated in the oil and turning translucent.
- Pour in the wine, stirring all the time, and let it almost fully reduce. Turn down the heat to low-medium and slowly add the stock, a ladle at a time, stirring regularly, only adding more once the last ladleful is absorbed. Season.
- For the green sauce, put the spinach, peas, olive oil and 100ml of water in a blender or food processor. Blitz to a smooth sauce.
- When you have added all the stock and the rice is nearly cooked (this will take about 25-30 minutes), stir in the green sauce. Keep stirring the risotto for a further 10 minutes, then stir in the peas, parmesan, lemon and cream. Season and simmer for 5 minutes until the peas are cooked and the rice is tender.
- Mix together all of the crab salsa ingredients. To serve, spoon the risotto into bowls and top with crab salsa and a drizzle of olive oil. Serve with lemon wedges and parmesan.
Nutrition Facts : Calories 517 calories, Fat 20.6 grams fat, SaturatedFat 7.4 grams saturated fat, Carbohydrate 56.6 grams carbohydrates, Sugar 5.9 grams sugar, Fiber 5.6 grams fiber, Protein 23.7 grams protein, Sodium 1.5 milligram of sodium
CRAB RISOTTO
Provided by Robert Irvine : Food Network
Categories side-dish
Time 40m
Yield 8 to 10 servings, depending on serving size
Number Of Ingredients 9
Steps:
- Heat the butter and oil together in a large saute pan over medium heat. Add the onion and saute until soft. Do not brown, they should be translucent. Add the rice and saute for a further 3 to 5 minutes making sure the rice is well coated, Using a ladle, add about 1/2 cup of stock to the rice and stir over a medium heat until the rice is almost dry and all the stock has been incorporated. Repeat this process until the rice is cooked but still has a slight bite. The rice should be creamy and moist, not runny, and the cooking time should be around 30 minutes.
- Just before serving, fold in the crabmeat, chopped chives, and Parmesan. Drizzle sparingly with white truffle oil.
CREAMY CRAB RISOTTO WITH CHIVE OIL
Provided by Food Network
Time 40m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Put a medium pot on a burner over medium heat. When the pot is hot, add the olive oil and shallots and simmer until the shallots are translucent. Pour the wine into the pot and allow simmer until the wine is almost completely evaporated. Add the butter and when melted, add the rice and stir until coated with the butter. Add 3 cups of the chicken broth and gently simmer. Slowly add the remaining chicken stock and cook until the rice is soft. Add the crabmeat and milk and cook for about 3 minutes.
- Add the Parmesan, Salt and pepper to taste, and mix well. Reduce the heat to the lowest setting and continue to mix occasionally, until it's time to serve. To make the chive oil, add the chives and olive oil to a blender, and mix on high for about 3 minutes. Pour the oil in a small bowl or squeeze bottle.
- Serve the warm risotto in medium-sized bowls and drizzle a small amount of chive oil on top for a garnish.
CREAMY CRAB AND SPINACH RISOTTO
It was a dark and stormy night... Okay, okay. It was just a regular Wednesday after work. I needed to throw together something for dinner and came up with this surprisingly tasty concoction of pantry ingredients and leftover steamed rice. I hope you like it.
Provided by Hunkle
Categories Crab
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- Lightly oil a 8"x10" baking dish.
- Defrost the spinach, squeeze out the water and coursely chop.
- Slice the mushrooms.
- Mince the garlic.
- Chop the imitation crab into bite size pieces.
- De-seed and dice the Roma tomato.
- Shred the Parmesan cheese.
- Over medium-high heat use a large saucepan to saute the mushrooms and garlic in remaining olive oil until the mushrooms begin to release their juices.
- Add the rice to the mushrooms and mix well to separate the grains.
- Add the crab, tomatoes, and spinach to the mushroom/rice mixture.
- Add the Alfredo sauce.
- Add the Old Bay seasoning then mix well to incorporate flavors (about 5 minutes).
- Add half the Parmesan cheese and mix until melted.
- Pour into baking disk.
- Top with breadcrumbs and remaining Parmesan cheese.
- Bake until the top turns a golden brown and casserole is bubbly.
Nutrition Facts : Calories 594.4, Fat 25.3, SaturatedFat 11.3, Cholesterol 61.3, Sodium 1579.2, Carbohydrate 57, Fiber 3.3, Sugar 7.2, Protein 34.4
CRAB RISOTTO
This decadent Crab Risotto is a delicious way to serve up a hearty and amazingly flavorful crab dinner! The creamy texture of the risotto is studded with tender chunks of crab meat for an absolutely rich and tasty appetizer, side, or main dish!
Provided by Angela
Time 35m
Number Of Ingredients 21
Steps:
- Heat a large stockpot to medium-high, then add olive oil, onion, carrot, celery, tomato, bay leaf as well as salt & pepper. Saute until the onion is translucent.
- Add in 8 cups of water and crab shells, bring to a boil. Allow to boil for 10 minutes.
- Reduce heat and simmer for 20 minutes, then strain out the crab shells, vegetables and spices. Reserve broth and keep on medium heat for use in the risotto.
- Bring a large frying pan to medium heat, add olive oil, shallots (or onion) and garlic. Cook until shallots are softened (1-2 minutes). Add the Arborio rice (or Carnaroli rice), cook (stirring occasionally) for 1-2 minutes before adding dry white wine.
- Add wine and cook for a minute, keeping the rice moving (stirring frequently). Add one-third to half of the crab stock, cook (stirring occasionally) for 3-5 minutes until the rice has absorbed most of the liquid.
- Add the remaining crab stock in ladled increments, allowing the rice to slowly absorb the liquid until the arborio rice becomes slightly translucent and is an al dente firmness and the core can still be seen in the center (about 20 minutes total time once broth is added).
- Add the crab meat, butter, mascarpone cheese, lemon zest and salt & pepper (to taste). Stir vigorously until all ingredients are well combined and a thick, creamy risotto is achieved.
- Adjust the seasoning (if necessary), serve and garnish with large lump crab, parmigiano and green onions, dill, or parsley (if desired).
Nutrition Facts : Calories 376 kcal, Carbohydrate 45 g, Protein 18 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 39 mg, Sodium 1053 mg, Fiber 2 g, Sugar 2 g, TransFat 1 g, UnsaturatedFat 6 g, ServingSize 1 serving
CRAB & SAFFRON RISOTTO
Enjoy this crab and saffron risotto for a comforting family supper. A good risotto starts with the rice - try to use a quality carnaroli or arborio rice
Provided by Esther Clark
Categories Dinner
Time 55m
Number Of Ingredients 13
Steps:
- Heat the oil in a large saucepan over a low heat. Add the onion and a pinch of salt and cook over a low heat for 12 mins until softened. Add the garlic and cook for 1 min. Tip in the rice, then turn up the heat to medium and fry for 3 mins. Pour in the wine and bring to the boil until the liquid is reduced by half.
- Turn the heat up to high and pour half the stock into the pan, stirring continuously until most of the stock has been absorbed. Add more stock, a ladleful at a time, letting each addition be absorbed before adding the next, stirring continuously (you will need most of the stock). This should take around 18-20 mins,by which point the rice should be cooked with a slight al-dente bite to it. Add the butter, both types of crabmeat, the saffron, cheese and the lemon zest and juice, and stir everything together. Season to taste, adding a little more stock to loosen if you need to. Spoon into shallow bowls and top with the herbs.
Nutrition Facts : Calories 630 calories, Fat 18 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 29 grams protein, Sodium 2.2 milligram of sodium
CREAMY SPINACH RISOTTO
Make and share this Creamy Spinach Risotto recipe from Food.com.
Provided by Schnuck
Categories Short Grain Rice
Time 55m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Melt butter in deep pot and sauté onion and garlic until translucent - about 5 minutes.
- Add Arborio to pot and sauté for about 3 minutes.
- Add wine to rice and sauté until nearly dry, then mix in spices.
- Add ¼ - ½ cup of stock at a time to rice stirring often until it evaporates and repeat steps until stock is gone.
- During Step 4, in a separate smaller pot, bring ¼ cup of stock to a simmer, add spinach and cover. Cook for 5 minutes or until tender. Turn off heat and allow to cool slightly while covered.
- Put cream into a food processor, add spinach mix including juice, and process until smooth.
- When risotto is nearly done, add spinach mixture and mix well. Simmer until risotto evaporates to a creamy consistency.
- Add cheese, mix, and serve.
CREAMY CRAB RISOTTO
I really wanted a creamy crab risotto but couldn't find anything here, so i used http://www.food.com/recipe/crab-risotto-314749 as a base (for the liquid amounts) and then my nose.
Provided by Satyne
Categories Crab
Time 45m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- In a Medium Saucepan combine rice, water and wine. Bring to boil and then turn down to simmer.
- When approximately 2/3rds of the liquid is absorbed add the carrot, onion, shallots, crab, cream and herbs.
- Continue to simmer.
- Stir occasionally and check for absorbtion.
- It's done when it's nice and thick and the carrots are still crunchy.
- Add the chilli and cheese to the dish and bake at 220 degrees celcius for 15 minutes.
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CREAMY SEAFOOD RISOTTO - STREETSMART KITCHEN
From streetsmartkitchen.com
5/5 (2)Total Time 45 minsCategory Gluten FreeCalories 636 per serving
- In a medium saucepan, add enough water that can cover the lobster tails. Add 1-2 teaspoons sea salt and bring to a boil. Place the lobster tails into the boiling water. Cover and cook the lobster for 8 minutes (per pound). Transfer the lobster to set aside. Leave the lobster water in the saucepan, add heavy cream and set the saucepan on a back burner over low heat to keep warm.
- In a large saucepan, over medium heat, melt butter and warm olive oil. Add onions and sauté until tender, about 1-2 minutes. Add garlic and stir for 30 seconds.
- Stir in Arborio rice and turn the heat up to high. Toast the rice in the pan for 1 minute, stirring often. This will release the starch from the rice.
- Once the rice is lightly toasted, add white wine and keep stirring. Cook until the alcohol evaporates, leaving the rice a tasty flavor.
CREAMY SEAFOOD RISOTTO - LITTLE SUNNY KITCHEN
From littlesunnykitchen.com
4.9/5 (13)Total Time 25 minsCategory Main DishCalories 773 per serving
- In a thick bottom pan, heat butter with olive oil. Add diced onion and cook until onions are translucent. Add garlic and keep stirring, garlic cooks very quickly so make sure that it does not burn.
- Add arborio rice, and warm stock. Keep adding the stock gradually and let it reduce until you achieve a creamy texture.
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