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Lemon Risotto With Garlic Crab

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“I like different types of risotto's, and this one with crab, how can that be bad? "O, The Oprah Magazine, 08/04."”
READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Place crabmeat in a medium bowl; pick through for any shells and discard. Add garlic and toss very well. Refrigerate, for at least 20 minutes.
  2. In a large saucepan, bring broth to a boil; reduce to simmer. Add lemon juice and keep warm on back burner.
  3. In a large, heavy-bottomed saucepan over medium heat, add 1 tablespoon olive oil.
  4. When just smoking, add shallots and stir quickly with a wooden spoon until lightly golden and tender.
  5. Add rice and stir 1 minute to coat.
  6. Add 1/2 cup hot broth, stirring constantly.
  7. Continue cooking until almost all liquid is absorbed, and then add another 1/2 cup of broth.
  8. Repeat until rice is tender and almost all broth has been used, 25-30 minutes.
  9. Remove from heat and add crab; stir until blended.
  10. Add 1/4 cup broth, remaining tablespoon olive oil. lemon zest, thyme and toasted almond slivers; stir to combine.
  11. Season with salt and pepper.
  12. Serve with a nice salad of sliced tomatoes with a nice vinagrette, and white wine.

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