shrimp and crab risotto
Creamy good risotto
yield
4 -6
prep time
10 Min
cook time
25 Min
method
Stove Top
Ingredients For shrimp and crab risotto
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4 clovegarlic minced
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3 Tbspparsley chopped
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6 Tbspolive oil
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1/2 lbshrimp peeled deveined and chopped
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8snow crab legs meat removed and chopped
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1 mdonion chopped
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2 carborio rice
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1/2 cdry white wine
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6 cchicken or fish stock
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salt and pepper to taste
How To Make shrimp and crab risotto
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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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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
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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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