Crab and Leek Risotto

Ingredients - Serves 4

• Salt and pepper - To taste
• Fresh parsley - 2 tablespoons, chopped
• Parmesan cheese - 1/2 cup, grated
• Crab meat - 1 cup, cooked
• Chicken or vegetable broth - 4 cups
• White wine - 1/2 cup
• Arborio rice - 1 cup
• Butter - 2 tablespoons
• Leeks - 2, thinly sliced

Let's Get Started

1. In a large saucepan, melt the butter over medium heat.
2. Add the sliced leeks and cook until softened, about 5 minutes.
3. Add the Arborio rice and stir to coat it with the butter and leeks.
4. Pour in the white wine and cook until it is absorbed by the rice.
5. Gradually add the chicken or vegetable broth, about 1/2 cup at a time, stirring constantly and allowing each addition to be absorbed before adding more.
6. Continue this process until the rice is creamy and cooked al dente, about 20 minutes.
7. Stir in the cooked crab meat and grated Parmesan cheese.
8. Season with salt and pepper to taste.
9. Remove from heat and let it rest for a few minutes.
10. Serve the crab and leek risotto hot, garnished with chopped fresh parsley.

Dietary Info

• Dish Type: Main Course
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Calories: 450
• Fat: 12g
• Carbs: 60g
• Protein: 20g
• Sodium: 800mg
• Sugar: 2g