• 3 cups vegetable or chicken broth
  • ½ cup onion chopped
  • 2 tablespoons butter
  • 1 cup Arborio Rice
  • 1 ½ cups cooked, shelled and chopped crab meat
  • 1 cup frozen peas, thawed

A delicious and creamy crab risotto that is made perfect for a special meal

Tales of the Dinner Belle

By Brenda Stanley

Risotto is a rice dish that is creamy and delicious.  It is the method of cooking that gives it its creamy texture.  There is no cream or milk in it.  A patient and consistent process of stirring and adding broth is all that is to it, and yet many people feel it is too complicated to try.  As you are well aware, I don’t cook things that are complicated and difficult.  I’m all about ease and simplicity.  I’m also about taste, and my crab risotto is so delicious, I find myself craving it often.  It is also a versatile dish.  If you want to add other vegetables, or substitute the crab for shrimp or even lobster, that will work.  If you’re worried about the cost, you can use canned crab, which is typically inexpensive.  This is a perfect dish for a special occasion and also for a break away from the typical holiday foods.

Belle’s Crab Risotto

3 cups vegetable or chicken broth

½ cup onion chopped

2 tablespoons butter

1 cup Arborio Rice

1 ½ cups cooked, shelled and chopped crab meat

1 cup frozen peas, thawed

In a large saucepan, heat the broth to simmering.  In another large saucepan, melt the butter and cook the onions until tender.  Add the rice and cook until it browns slightly.  Add one cup of the broth and stir until the liquid evaporates.  Add the broth one cup at a time, stirring until the rice is soft and the consistency thickens and is creamy.  Add the crab and peas and cook until everything is hot.