Fennel and Crab Risotto #16332

Fennel and Crab Risotto When life gives you lemons, don't make lemonade - go all out and make a lemon meringue pie! Definitely comfort food, this risotto is deliciously creamy without using any cream and the crab suprisingly blends into the dish rather than being an CRAB AND FENNEL RISOTTO. This low-fat crab dinner features fennel, the celerylike vegetable that has delicate licorice flavor. | See more about fennel, risotto and crabs.

Here is a great little dish that can be prepared in one dish (and can also be prepared using mostly items you can in your cupboard... which is nice seeing as the weather is so cold and miserable down here in Canberra at the moment! Who wants to leave the house?). You can purchase your crab meat from your fish monger (like the one I use at Belconnen Markets) or you can try using the John West canned crab meat (not that fake crab stick that you find in Woolworths).

FENNEL AND CRAB RISOTTO 25 grams of butter 3 French shallots 2 cloves of garlic 1/4 cup of sherry 1 teaspoon of dried chilli flakes 200 grams of cherry tomatoes (a medally if you can find them) 200 grams of finely sliced fennel 2 cups of alborio rice 1.5 litres of fish stock 500 grams of crab meat 2 tablespoons of lemon juice 1 tablespoon of lemon zest Salt and pepper
Melt the butter in a saucepan over medium heat. Add the garlic and the shallots, stirring occasionally. Add the sherry, salt and pepper and cook for approximately 2 minutes. Add the chilli, tomatoes and fennel - cook until the tomatoes being to blister.
Add the rice and cook for 1-2 minutes. Add the stock, 1 cup at a time, adding more once the stock has been absorbed - stir frequently for 20-25 minutes until the rice is cooked.
Remove from the heat and then stir through the crab meat, lemon juice, lemon zest, and then season with salt and pepper.

Posted by Jhoe XD