Creamy risotto gets an upgrade with the addition of crab. The natural sweetness of the butternut squash, salty bite of the Parmesan and delicious crab combine to make a one-pot meal to satisfy any craving. It’s great for the next time you want a cozy meal or to impress dinner guests.
- 2 cups Aqua Star Crab Meat, thawed and drained
- 1 cup finely diced onions
- 1 cup diced butternut squash
- 1 cup frozen peas, thawed
- 2 cups arborio rice
- 1/2 cup white wine
- 3 1/2 cups chicken stock
- 1 tbsp extra virgin olive oil
- 2 tbsp unsalted butter
- salt and pepper to taste
- 1/4 cup freshly grated Parmesan cheese
Melt butter and olive oil in a large skillet over medium-high heat. Add rice, onions and squash and sauté for 2 minutes.
Combine wine and chicken stock in a sauce pan. Bring to a simmer.
Add 1/2 cup of warm wine/stock mixture to rice mixture, stirring until all liquid is absorbed. Continue adding liquid 1/2 cup at a time until all the liquid has been added to the rice mixture.
Add crab meat and peas to rice mixture and continue to cook until all liquid is absorbed. Cooking process will take about 20 minutes.
Season with salt and pepper. Place risotto on plates and sprinkle with grated Parmesan cheese.
Serve with salad and a glass of white wine.