CRAB RISOTTO
Canned crabmeat makes a delicious addition to this quick and easy risotto with frozen peas and herbs - ready in just 35 minutes
Provided by Katy Gilhooly
Categories Dinner, Lunch, Main course, Supper
Time 35m
Number Of Ingredients 9
Steps:
- Heat the stock in a saucepan and bring to a gentle simmer. Melt the butter in a separate medium saucepan, add the onion and garlic, and fry on a low-medium heat for 5 mins until softened but not coloured. Tip in the rice and cook for 1-2 mins until the rice is hot. Add the lemon zest with 1 ladleful of hot stock and stir constantly. Once the stock has been absorbed, continue to add it, a ladleful at a time, until the rice is cooked - this will take around 18 mins.
- When the rice is almost cooked but still has a little bite, tip in the peas, lemon juice and crabmeat, then season and cook for 3 mins more. Once the rice is cooked, turn off the heat, add a knob of butter and a splash more stock, and leave to sit for 2 mins. Sprinkle over the chives and serve with lemon wedges.
Nutrition Facts : Calories 560 calories, Fat 15 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 8 grams sugar, Fiber 10 grams fiber, Protein 24 grams protein, Sodium 2.1 milligram of sodium
SHRIMP AND LEEK RISOTTO
Make and share this Shrimp and Leek Risotto recipe from Food.com.
Provided by r8brito
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Clean and prep the leeks by trimming the roots and dark green leaves from the stalks, then slit each in half lengthwise and thoroughly swish each half in a large bowl of water to remove any sand and sediment that might be stuck between the root layers, gently frilling them apart with your thumbs. Pat dry and slice each half into 1/8-inch thick half-moons.
- In a small saucepan, bring the chicken broth to a simmer and keep warm over low heat.
- In a large saucepan or Dutch oven, melt 1 tablespoon butter over medium-low heat and add the olive oil. Add the leeks and garlic, and sprinkle a pinch of kosher salt evenly over the vegetables. Cook for about 5 minutes, stirring occasionally, until softened and just starting to caramelize.
- Add the rice and stir well for 2 minutes to gently toast.
- Stir in the wine and simmer until nearly evaporated.
- Add 1/2 cup of the warm chicken broth to the rice and stir gently and frequently until most of the liquid is absorbed. Continue to add broth 1/2 cup at a time, stirring as the rice continues to cook and absorb liquid.
- After 15-20 minutes, most of the broth should be absorbed and the rice should taste tender and chewy but slightly firm to the bite. There will still be a good amount of sauce in the pan with the rice; risotto isn't fluffy and dry like a pilaf, but retains a slightly soupy texture.
- Before you add your last ladleful of broth, stir in the shrimp to cook through as the liquid is absorbed.
- Season the risotto with salt and pepper to taste, stir in the remaining butter, the Parmesan, parsley, and chives, and serve immediately.
Nutrition Facts : Calories 366.5, Fat 11.4, SaturatedFat 4.9, Cholesterol 17.5, Sodium 651.4, Carbohydrate 51, Fiber 2.7, Sugar 3.5, Protein 9.1
CRAB & PRESERVED LEMON RISOTTO
Make and share this Crab & Preserved Lemon Risotto recipe from Food.com.
Provided by Chickee
Categories Crab
Time 1h15m
Yield 3-4 serving(s)
Number Of Ingredients 12
Steps:
- Pick meat from crabs and set aside.
- Heat stock in a saucepan until simmering, then maintain at this heat.
- Heat olive oil in a large pan and fry onion over medium heat until soft but not coloured.
- Add the rice and stir over a high heat until grains are well coated in oil and warmed through. Add white wine and stir until most of the liquid has been absorbed. Reduce heat to medium, add stock, a ladleful at a time, stirring constantly and allowing each ladleful to be absorbed before adding the next.
- Continue until rice is tender, with a slight bite, and has a creamy consistency (about 20 minutes).
- Add a final ladle or 2 of stock, preserved lemon, crabmeat, butter, parmesan (if using), salt (remembering that the butter, crab and preserved lemon are all salty) and pepper and beat vigorously with a wooden spoon until all the butter is incorporated and the crab has broken up into thin wisps. The finished risotto should be quite soupy, the Venetians call it all'onde (wave-like).
- Taste, add extra salt if needed, stir through chives and serve immediately.
- Notes: You can use other types of crabs for this recipe, or 300g fresh crabmeat if you don't want to pick your own. Vialone nano is the preferred rice in the Veneto, where this soupy style of risotto is most popular, use arborio or carnaroli rice if it isn't available.
Nutrition Facts : Calories 1107.4, Fat 38.8, SaturatedFat 13, Cholesterol 67.4, Sodium 887.5, Carbohydrate 150.3, Fiber 2.6, Sugar 9.4, Protein 27.8
LEEK RISOTTO
Creamy italian rice dish that is served as a main course. This is a reduced fat version. I have reduced the amount of oil and cheese used, but you can also sprinkle parmesan over the top once it's served. We make this at least one a week. It's wonderful!
Provided by Lyndsay Knox
Categories Short Grain Rice
Time 35m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Pour the stock or broth into a saucepan and bring to a simmer.
- Keep liquid hot.
- In a large, heavy saucepan over low heat, heat oil.
- Add the leeks and saute about 5 minutes.
- Add the rice and stir until white spots appear in the center of the grains, about 1 minute.
- (It is very important to use Arborio rice!) Add the wine and stir until absorbed, about 2 minutes.
- Add one ladleful of the hot stock or broth, adjust the heat to maintain a gentle simmer, and cook, stirring constantly, until the liquid is absorbed, about 2 minutes.
- Continue adding the stock or broth, one ladleful at a time and stirring constantly, until the rice is just tender but slightly firm in the center and the mixture is creamy, 20-25 minutes longer.
- Add the cheese and season with salt and pepper to taste.
- Stir to mix well.
- Serve at once.
- Makes 8 cups.
CRAB AND LEEK CHOWDER
Steps:
- Melt the butter in a medium saucepan over high heat. Cook until the butter just begins to brown, about 1 1/2 minutes. Add the jalapeño and sauté for 1 minute. Add the garlic and leek and sauté for 1 minute, stirring. Increase the heat to high, add the stock, potatoes, salt, and pepper, and bring to a boil. Reduce the heat to low and let the soup simmer for 15 minutes. Remove the pot from the heat.
- Using an immersion blender, puree the soup until smooth. Alternatively, puree the mixture in a food processor or blender. Stir in the hot sauce to taste. Return the pot to low heat and simmer the soup for 15 minutes.
- Put the drained crabmeat in a small bowl and pick through it with your hands, removing any pieces of shell.
- To serve, divide the chowder among 4 bowls. Garnish each bowl with crabmeat, corn, red bell pepper, and shallot rings. Top with a pinch of parsley.
- Crispy Shallots
- Combine the flour, salt, and pepper in a small bowl. Dredge the shallots in the flour mixture, shaking off any excess flour.
- In a medium skillet over high heat, heat the olive oil. Add the shallot rings and cook without stirring until they turn golden brown, about 2 minutes. Turn them over and cook until they are golden and crisp, about 2 minutes. As the shallots finish cooking, remove them to a plate lined with a paper towel.
More about "crab and leek risotto food"
ITALIAN CRAB, LEEK AND PEA RISOTTO RECIPE - TYPE 1 KITCHEN
From type1kitchen.com
Servings 4Total Time 35 minsEstimated Reading Time 2 mins
RISOTTO WITH CRAB AND CHILLI | THE INDEPENDENT | THE …
From independent.co.uk
CRAB AND LEEK RISOTTO - ALYSSA AND CARLA
From alyssaandcarla.com
ITALIAN CRAB, LEEK AND PEA RISOTTO RECIPE - EASY RECIPES
From recipegoulash.cc
CRAB AND LEEK RISOTTO - THE CULINARY CHASE
From theculinarychase.com
WHOLESALE CRAB LEGS IN WARRENTON, VA - YELLOW PAGES
From yellowpages.com
THE BEST RISOTTO IN WARRENTON (UPDATED APRIL 2022) - TRIPADVISOR
From tripadvisor.com
LEEK AND WATERCRESS RISOTTO - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
CRAB AND LEEK RISOTTO | RESTAURANT CITY WIKI | FANDOM
From restaurantcity.fandom.com
CRAB AND LEEK RISOTTO - PRINTABLE RECIPE - GOOGLE
From sites.google.com
CRAB AND LEEK RISOTTO RECIPE - EASY RECIPES
From recipegoulash.cc
CRAB, CORN AND LEEK RISOTTO - NEWPORT INTERNATIONAL
From newportintl.com
CRAB AND LEEK RISOTTO | LEEK RISOTTO, FODMAP RECIPES, RISOTTO
From pinterest.com
RANDOM RECIPE IDEA FOR DINNER | CRAB-AND-LEEK-RISOTTO-INGREDIENTS
From reciperoulette.tv
LEEK RISOTTO RECIPE / RIVERFORD - RIVERFORD ORGANIC FARMERS
From riverford.co.uk
THE 5 BEST ITALIAN RESTAURANTS IN WARRENTON (UPDATED 2022)
From tripadvisor.com
CRAB AND LEMON RISOTTO WITH CARAMELISED… | FOOD AND TRAVEL …
From foodandtravel.com
RESTAURANTS WITH RISOTTO IN WARRENTON, VA - YELLOWPAGES.COM
From yellowpages.com
THE BEST CRAB RISOTTO (RISOTTO AL GRANCHIO) - BAKE IT WITH LOVE
From bakeitwithlove.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love