Shrimp and Crab Risotto

barbara lentz


Creamy good risotto


☆☆☆☆☆ 0 votes

10 Min
25 Min
Stove Top


  • 4 clove
    garlic minced
  • 3 Tbsp
    parsley chopped
  • 6 Tbsp
    olive oil
  • 1/2 lb
    shrimp peeled deveined and chopped
  • 8
    snow crab legs meat removed and chopped
  • 1 medium
    onion chopped
  • 2 c
    arborio rice
  • 1/2 c
    dry white wine
  • 6 c
    chicken or fish stock
  • ·
    salt and pepper to taste

How to Make Shrimp and Crab Risotto


  1. In 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.
  2. In 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
  3. Stir in the crab meat and shrimp mixture. Cook until heated through. Taste and season with salt and pepper. Garnish with the remaining parsley

Printable Recipe Card

About Shrimp and Crab Risotto

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: Italian

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