Crab Risotto Recipe

Creamy, restaurant-style crab risotto recipe made with Arborio rice, lump crab meat, and lemon zest – ready in 30 minutes and perfect for special dinners.

No ratings yet

Print Pin

Course: Dinner, Main Course

Cuisine: Italian, Mediterranean

Prep Time: 10

Cook Time: 23

Total Time: 33

Servings: servings

Calories: 420kcal

Cost: $18

Equipment

1 Heavy-bottomed pan Distributes heat evenly and prevents the rice from sticking or burning
1 Wooden spoon Ideal for gentle stirring; won’t damage your pan
1 Ladle Helps add warm stock gradually and with control
1 Fine-mesh strainer Useful for draining canned crab to avoid excess liquid

Ingredients

1 cup Arborio rice Short-grain, essential for creamy texture
1 lb Crab meat Lump crab preferred; fresh or canned
4-5 cups Seafood stock Keep warm in a separate pot
0.5 cup White wine Dry variety like Sauvignon Blanc
2 Shallots Finely diced
3 cloves Garlic Minced
0.5 cup Parmesan cheese Grated; can be substituted with nutritional yeast
2 tablespoon Butter Unsalted
1 Lemon Zested only
handful Fresh herbs Parsley, dill, or thyme

Instructions

Warm the seafood stock in a separate pot.
Sauté shallots and garlic in olive oil until soft.
Toast the Arborio rice for a nutty aroma.
Deglaze with white wine and stir until absorbed.
Add warm stock gradually while stirring constantly.
Cook rice until tender with a slight bite.
Gently fold in crab meat, butter, cheese, zest.
Stir off-heat vigorously for creamy finish.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition