Ingredients for Lemon Risotto With Garlic Crab
- Lump Crabmeat
- Garlic Cloves
- Low Sodium Chicken Broth
- Fresh Lemon Juice
- Extra Virgin Olive Oil
- 1/2 cup shallots, finely chopped
- Arborio Rice
- Zest of 1 lemon
- Leaf Thyme
- Kosher Salt
- Fresh Ground Pepper
- Slivered Almonds
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How to Make Lemon Risotto With Garlic Crab
- Place 1 cup of crabmeat in a medium bowl.
- Carefully pick through the crabmeat, removing any remaining shells and discarding them.
- Add 2 cloves of minced garlic to the crabmeat and gently toss to combine.
- Refrigerate the crab mixture for at least 20 minutes.
- In a large saucepan, bring 6 cups of fish or chicken broth to a boil.
- Reduce heat to low and maintain a gentle simmer. Add 2 tablespoons of lemon juice and keep warm on the back burner.
- In a large, heavy-bottomed saucepan over medium heat, add 2 tablespoons of olive oil.
- Once the oil is shimmering, add 1/2 cup of finely chopped shallots and stir quickly with a wooden spoon until lightly golden and tender (about 3-5 minutes).
- Add 1 1/2 cups of Arborio rice and stir for 1 minute to coat the grains evenly with oil.
- Add 1/2 cup of the hot broth to the rice, stirring constantly until almost all the liquid is absorbed.
- Continue adding the remaining broth 1/2 cup at a time, stirring constantly after each addition, until the rice is creamy, tender, and al dente (about 25-30 minutes).
- Remove the saucepan from the heat and gently stir in the refrigerated crab mixture.
- Stir until the crab is evenly distributed throughout the risotto.
- Add 1/4 cup of the warm broth, the remaining 1 tablespoon of olive oil, and the zest of 1 lemon.
- Stir in 1 tablespoon of fresh thyme leaves and 1/4 cup of toasted almond slivers.
- Season generously with salt and freshly ground black pepper to taste.
- Serve immediately, garnished with a fresh salad of sliced tomatoes with a light vinaigrette, and a glass of crisp white wine (optional).
Nutrition Information (Approximate per serving)
Sodium
57 g
Sugar
3g
Fat
9g
Carbs
23g
