crab and havarti risotto


6 cups low-salt chicken or vegetable broth

3 1/2 tablespoons butter

1 1/2 tablespoons olive oil

6 green onions, chopped

2 cups arborio rice

1/2 cup dry white wine

1 cup freshly grated havarti cheese

1 cup crab (from cooked crab legs or premium white crab from the can)

1/2 cup bread crumbs (optional)

2 tablespoons chopped fresh parsley

2 tablespoons fresh lemon juice

Zest of one lemon (grated)

  • Bring broth to simmer in large sauce pan over medium heat. Reduce heat to low; cover to keep warm.
  • Melt 1 1/2 tablespoons butter with oil in heavy, large sauce pan over medium heat. Add rice; stir 1 minute. Add wine and stir until evaporated, about 30 seconds.
  • Add 1 1/2 cups hot broth; simmer until absorbed, stirring frequently. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is creamy and tender, about 35 minutes.
  • Stir in crab and cheese and remaining 2 tablespoons butter. Stir in parsley, green onions, bread crumbs, lemon juice and lemon peel.
  • Season with salt and pepper.

Serve with acorn squash,  Italian bread and olive oil- dipping oil

A Jackie O Recipe