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Dungeness Crab Risotto

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  Butter/Olive oil 1 Tablespoon
  Finely chopped onions 3⁄4 Cup (12 tbs)
  Garlic 2 Clove (10 gm), minced
  Arborio/Medium-grain white rice 2 Cup (32 tbs)
  Fat free chicken broth 1 3⁄4 Cup (28 tbs)
  Dry white wine 1⁄2 Cup (8 tbs)
  Shelled cooked dungeness crab 1⁄4 Pound
  Finely shredded parmesan cheese 1⁄2 Cup (8 tbs)
  Minced sage leaves 1 Tablespoon
  Salt To Taste

1. In a 6-quart pressure cooker over high heat, frequently stir butter, onions, and garlic until onions are limp, about 3 minutes. Add rice and stir often until it is opaque, about 3 minutes longer. Add broth, wine, and 2 cups water. Stir occasionally until mixture boils, about 4 minutes.
2. Seal cooker. Following manufacturer's instructions, bring to maximum pressure (15 lb.); adjust heat to stabilize cooking rate. Cook 6 minutes. Release pressure quickly, running cold water over pan.
3. Open pan. Stir in crab, parmesan cheese, and sage. Add salt to taste.

Recipe Summary

Main Dish
Stir Fried

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1763 Calories from Fat 239

% Daily Value*

Total Fat 26 g39.4%

Saturated Fat 19.3 g96.5%

Trans Fat 0 g

Cholesterol 202.1 mg67.4%

Sodium 2626.6 mg109.4%

Total Carbohydrates 311 g103.5%

Dietary Fiber 1.9 g7.8%

Sugars 30 g

Protein 49 g98.9%

Vitamin A 20.4% Vitamin C 29.6%

Calcium 63.1% Iron 10.8%

*Based on a 2000 Calorie diet

Dungeness Crab Risotto Recipe