Saffron Crab Risotto

crab meat

🥗Healthier: shredded chicken

💰Cheaper: canned crab

Canned crab is more affordable and still provides a similar texture.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor with fewer calories.

Pour the broth into a small saucepan. Heat it on low heat and keep it close to where you make the risotto.

Heat olive oil and butter on medium heat in a larger saucepan until the butter melts.

Add the chopped onion and minced garlic. Stir and allow that to cook for 3-4 minutes until the onions are translucent.

Add saffron and other seasonings.

Add the arborio rice and toast the rice. Stir continuously for two minutes.

Add a ladleful of broth at a time. After you ladle the broth, stir the risotto and let it cook for a few minutes. When the risotto starts to look dry, add another ladle of broth. Keep adding the broth until the rice is cooked.

Add the crab and the parmesan cheese. Stir and turn off the heat.

Serve immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens