Ingredients
1 qt. Chicken stock or Vegetable Stock
1 Tbsp. Turmeric
2 Tbsp. Olive Oil
½ Cup Onion, minced
2 Cups uncooked Arborio Rice
1 Cup Dry White Wine
1 package Alouette Spinach & Artichoke Soft Spreadable Cheese (6.5 oz.)
1 Cup Frozen Peas, thawed
8 oz. Jumbo Lump Crabmeat
Steps
1. Bring chicken / vegetable stock and turmeric to a boil and set aside.
2. Heat a medium size saucepot over medium to medium-high heat with olive oil.
3. Add the onions and cook for 2 to 3 minutes.
4. Add the rice and toast 2 to 3 minutes more.
5. Reduce heat to medium.
6. Add wine and reduce completely; stirring occasionally, 2 to 3 minutes.
7. Ladle in prepared stock about 4 oz. at a time. Allow liquids to evaporate after each addition,
8. while continuously stirring.
9. When all stock has been added and rice is al dente add in Alouette Soft Spreadable Cheese.
10. When risotto is cooked and creamy, add the peas and crabmeat.
11. Season with salt and pepper and serve immediately.
Ingredients
1 qt. Chicken stock or Vegetable Stock
1 Tbsp. Turmeric
2 Tbsp. Olive Oil
½ Cup Onion, minced
2 Cups uncooked Arborio Rice
1 Cup Dry White Wine
1 package Alouette Spinach & Artichoke Soft Spreadable Cheese (6.5 oz.)
1 Cup Frozen Peas, thawed
8 oz. Jumbo Lump Crabmeat
Steps
1. Bring chicken / vegetable stock and turmeric to a boil and set aside.
2. Heat a medium size saucepot over medium to medium-high heat with olive oil.
3. Add the onions and cook for 2 to 3 minutes.
4. Add the rice and toast 2 to 3 minutes more.
5. Reduce heat to medium.
6. Add wine and reduce completely; stirring occasionally, 2 to 3 minutes.
7. Ladle in prepared stock about 4 oz. at a time. Allow liquids to evaporate after each addition,
8. while continuously stirring.
9. When all stock has been added and rice is al dente add in Alouette Soft Spreadable Cheese.
10. When risotto is cooked and creamy, add the peas and crabmeat.
11. Season with salt and pepper and serve immediately.
Crab Risotto
Ingredients
1 qt. Chicken stock or Vegetable Stock
1 Tbsp. Turmeric
2 Tbsp. Olive Oil
½ Cup Onion, minced
2 Cups uncooked Arborio Rice
1 Cup Dry White Wine
1 package Alouette Spinach & Artichoke Soft Spreadable Cheese (6.5 oz.)
1 Cup Frozen Peas, thawed
8 oz. Jumbo Lump Crabmeat
Steps
1. Bring chicken / vegetable stock and turmeric to a boil and set aside.
2. Heat a medium size saucepot over medium to medium-high heat with olive oil.
3. Add the onions and cook for 2 to 3 minutes.
4. Add the rice and toast 2 to 3 minutes more.
5. Reduce heat to medium.
6. Add wine and reduce completely; stirring occasionally, 2 to 3 minutes.
7. Ladle in prepared stock about 4 oz. at a time. Allow liquids to evaporate after each addition,
8. while continuously stirring.
9. When all stock has been added and rice is al dente add in Alouette Soft Spreadable Cheese.
10. When risotto is cooked and creamy, add the peas and crabmeat.
11. Season with salt and pepper and serve immediately.