Lemon Herb Crab Classic Risotto
Risotto is a simple Italian dish that’s easy to master. This crab risotto with fresh herbs and tangy lemon is flavorful and creamy without the addition of dairy.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Serves: 4
Ingredients
5 cups low-sodium chicken broth
1/4 cup olive oil, divided
1/3 cup minced shallots
2 cloves garlic, minced
1 tbsp finely chopped fresh thyme
1 1/4 cups Arborio rice
1/2 tsp salt
1/2 tsp black pepper
1 pkg (8 oz) Crab Classic Flake Style
1 cup frozen peas
2 tbsp lemon zest
2 tbsp lemon juice
2 tbsp finely chopped fresh chives
2 tbsp finely chopped fresh parsley
Directions
In medium saucepan, bring broth to a boil. Reduce heat to medium-low and keep at a simmer.
Meanwhile, in high-sided skillet set over medium heat, heat 2 tbsp oil. Cook shallots, garlic and thyme for 2 to 3 minutes or until starting to soften.
Stir in rice, salt and pepper. Cook for 2 to 3 minutes or until well coated in oil.
Pour 1 cup simmering broth into rice mixture. Cook, stirring constantly, until almost all the liquid is absorbed. Repeat this process three more times, adding 1 cup broth at a time and stirring very often. Pour in the last cup of broth and add Crab Classic and peas. Cook, stirring very often, until peas are cooked, crab is heated through, rice is very tender but not mushy, and sauce is loose in consistency.
