shrimp and crab risotto
Creamy good risotto
prep time
10 Min
cook time
25 Min
method
Stove Top
yield
4-6 serving(s)
Ingredients
- 4 cloves garlic minced
- 3 tablespoons parsley chopped
- 6 tablespoons olive oil
- 1/2 pound shrimp peeled deveined and chopped
- 8 snow crab legs meat removed and chopped
- 1 medium onion chopped
- 2 cups arborio rice
- 1/2 cup dry white wine
- 6 cups chicken or fish stock
- salt and pepper to taste
How To Make shrimp and crab risotto
-
Step 1In a medium saucepan add 2 tbsp oil. Add the garlic and 2 tbsp of the parsley and cook 30 seconds. Add the shrimp and cook 2 minutes. Remove the shrimp to a plate and set aside. Add the stock to the pan and bring to a simmer on stove.
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Step 2In a large skillet add the remaining oil. Add the onion and saute until softened. Add the rice and cook 2 minutes. Add the wine and cook until liquid has evaporated. Add a ladle of stock and cook until liquid is absorbed. Continue to do this for about 25 minutes until the rice is cooked and creamy
-
Step 3Stir in the crab meat and shrimp mixture. Cook until heated through. Taste and season with salt and pepper. Garnish with the remaining parsley
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