|1 1/2 cup||chicken broth||375 mL|
|4 tsp||olive oil||20 mL|
|1||shallots, finely chopped||40 g|
|3/4 cup||arborio rice||150 g|
|2 tsp||Parsley and Garlic Base||10 mL|
|2 tbsp||tomato paste||35 g|
|4 tbsp||frozen peas||28 g|
|2||snow crab legs, cooked||260 g|
|2 tbsp||Parmesan cheese, grated||6 g|
|ground pepper to taste [optional]|
|1 pinch||salt [optional]||0.2 g|
Before you start
A pressure-cooker will reduce the risotto cooking time to 7 min. The quantities given here are based on this recipe served as main course.
- Heat the broth in a small saucepan on the stove or in a microwave oven. Keep it warm while cooking the risotto (about 20 min).
- Heat the oil in a large skillet or saucepan. Sauté the shallot 2-3 min, until it becomes translucent. Add the rice then cook 1-2 min, with constant stirring, until the rice grains are well toasted and translucent. Add the parsley and garlic base, tomato paste and peas.
- Cook the risotto, using the warmed broth until the rice is creamy but still al dente.
- Meanwhile, shell the cooked crab meat, using a nutcracker and scissors. Add the crab meat to the risotto at the vary last minute to warm it up. Stir in the cheese.
- Remove the risotto pan from the heat and let stand for 2 min. Adjust the seasoning and serve.
Nutrition Facts Table
per 1 serving (160g)
% Daily Value
ClaimsThis recipe is :
- Free :
- Added Sugar
- Excellent source of :
- Selenium, Vitamin A, Vitamin B12, Vitamin K, Zinc
- Good source of :
- Copper, Iron, Magnesium, Niacin, Potassium, Vitamin E
- Source of :
- Calcium, Fibre, Folacin, Manganese, Phosphorus, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin C
|Meat and Alternatives||1|