Lemon Risotto with Garlic Crab
Bright, zesty, and irresistibly creamy, this Lemon Risotto with Garlic Crab is a luxurious dish perfect for an elegant dinner or a special occasion. Featuring tender, buttery Arborio rice simmered to perfection in a fragrant blend of lemon zest, dry white wine, and Parmesan cheese, this risotto achieves the perfect balance of tangy and savory flavors. The star of the recipe is the succulent lump crab, gently sautéed in garlicky butter, adding a luscious, ocean-fresh richness to every bite. Finished with fresh parsley for a pop of color and flavor, this recipe is as stunning as it is delicious. Ready in under 50 minutes, this dish combines restaurant-quality sophistication with easy-to-follow techniques, making it a showstopper you’ll want to savor again and again.
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion, finely diced
- 4 Garlic cloves, minced
- 6 cups Vegetable or chicken broth
- 0.5 cups Dry white wine
- 2 teaspoons Lemon zest
- 2 tablespoons Lemon juice, freshly squeezed
- 1 cup Grated Parmesan cheese
- 0.25 cups Heavy cream
- 2 tablespoons Fresh parsley, chopped
- 1 pound Lump crab meat
- to taste Salt
- to taste Black pepper
Instructions
In a medium saucepan, heat the vegetable or chicken broth over low heat to keep it warm.
In a large skillet or heavy-bottomed pan, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-low heat.
Add the diced onion and cook until soft and translucent, about 5 minutes.
Stir in 2 cloves of minced garlic and cook for another 1 minute until fragrant.
Add the Arborio rice to the pan and stir to coat the rice grains in the oil and butter mixture. Cook for 1-2 minutes until slightly toasted.
Pour in the white wine and cook, stirring constantly, until the liquid is mostly absorbed.
Begin adding the warm broth one ladleful at a time, stirring frequently. Wait until the broth is almost fully absorbed before adding the next ladle. Repeat this process until the rice is creamy and al dente, about 20-25 minutes.
While the risotto is cooking, prepare the garlic crab. In a small skillet, heat the remaining 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat.
Add the remaining 2 cloves of minced garlic and sauté for 1 minute until fragrant.
Add the lump crab meat to the skillet and gently toss to combine with the garlic butter mixture. Cook for 2-3 minutes until the crab is warmed through. Season with salt and black pepper to taste. Set aside.
When the risotto is ready, stir in the lemon zest, lemon juice, Parmesan cheese, and heavy cream. Season with additional salt and black pepper to taste.
Fold in half of the chopped parsley, reserving the rest for garnish.
To serve, divide the lemon risotto among plates or bowls. Top each serving with a generous portion of the garlic crab and garnish with the remaining parsley.
Serve immediately and enjoy your Lemon Risotto with Garlic Crab!
Nutrition Facts
Calories |
664 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.8 g | 32% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 111 mg | 37% | |
| Sodium | 2556 mg | 111% | |
| Total Carbohydrate | 69.1 g | 25% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 3.4 g | ||
| Protein | 34.9 g | 70% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 358 mg | 28% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 760 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
