Summer Crab Risotto
- Prep Time 0:15
- Cook Time 0:20
- Estimated Cost $16.50
- 3 Comments
Normally I’m hesitant to buy crab in cans, but for some reason, the Trader Joe’s brand is surprisingly good—and an excellent way to enjoy crab inexpensively. This brightly-flavored risotto is hearty enough to be a main course, but would also work nicely as a side dish alongside other seafood items—like grilled salmon or swordfish.
- 2 cans lump crab meat, drained (ideally from Trader Joe's) $4
- 1 1/2 cups Arborio rice $2
- 1 cup frozen corn kernals $2
- 3 oz. fresh goat cheese $4
- 3 cloves garlic, minced Pantry
- 1/2 white onion, diced $0.50
- 2 15-oz. cans chicken or vegetable stock $1
- 6 scallions, sliced $1
- 1 small bunch flat-leaf parsley, chopped $1
- 1/2 cup half-and-half $1
- salt and pepper to taste Pantry
- 2 tbsp olive oil Pantry
Recipe Serves 3-4
- Heat the olive oil in a large pot over medium-high heat. Add garlic and onions and cook until translucent.
- Add the Arborio rice and cook, stirring constantly until lightly toasted. Slowly stir in stock little by little until fully absorbed (this will take several minutes). If needed, add a little water to create a creamy consistency.
- Stir in corn, crab, scallions and most of the parsley (reserve a little for garnish). Season with salt and pepper to taste.
- Just before serving, stir in the half-and-half and the goat cheese.
- To serve, spoon into bowls and top with a little parsley.