Curried Crab Risotto |
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I do this in the microwave, but if you like to stand at the stove, stirring constantly, you will produce a more classic risotto.
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Ingredients: |
Method: |
2 Tbsp olive oil
1 small onion, finely diced
2 cloves garlic, crushed
2 cups carrots, finely diced
1 stalk celery, finely chopped
2 tsp coriander (seeds or powder)
2 tsp curry powder
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Heat the oil in the microwave for 2 minutes.
Stir in the onion, garlic, carrots, celery, coriander and curry. Cook for 2 minutes on full power.
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1 1/2 cups arborio rice
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Add the rice and stir to coat. Cook for 2 minutes on full power.
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3 cups boiling hot chicken stock or bouillon
1 bay leaf
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Pour in the stock and push the bay leaf down into the mixture.
Cook, uncovered, for 9 minutes.
Remove from the oven, stir gently, cover the dish, and return to the oven for another 9 minutes.
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1 1/2 cups cooked crabmeat, chopped
2 tsp fresh parsley, chopped
salt and pepper, to taste
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Bury the crabmeat in the rice mixture. Sprinkle with parsley, salt and pepper, and stir to mix in.
Cover and let stand for 3-5 minutes to heat the crabmeat.
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Serves 4
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from an unidentified magazine clipping
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