(Almost) Meat-Free Friday: Risotto with Crab and Lemon

risotto with lemon and crab

It’s been a while since I’ve posted a good risotto, but this one is worth the wait – it combines some of my favorite flavors – crab, leeks, and lemon, and goat cheese. It’s a lot lighter than other risotto’s that I’ve made, which makes it perfect for summertime.

The ingredients that I used were really good quality, and I think that made a big difference in how this turned out. Nearly everything came from the co-op; most of it was organic, and all of it was super fresh. The lemon was the most lemony lemon Ive ever had, and I’ve never had parsley with so much flavor. I never even realized that parsley could have that much flavor!!

The crab was from the Asian market and the chicken stock was Emeril’s and was sent to me try try as part of the Foodbuzz Tastemaker program. I was very happy with this stock and would buy it again. It was all-natural and has a nice flavor without being too overpowering. It was also paler in color than other stock’s that I’ve purchased which is nice because it doesn’t discolor you’re final dish at all. (Unfortunately I wasn’t thinking when I used this, so we don’t have a true meat-free Friday this week – you can easily substitute fish stock or vegetable stock though if you want! Fish stock would actually be perfect.)

lemonriffic

Risotto with Crab and Lemon

  • 4 cups chicken stock (can sub fish or vegetable stock)
  • 1 cup dry white wine, such as sauvignon blanc
  • 1 cup water
  • 1 stalk celery, cut into thirds
  • 1/2 small white onion
  • 2 Tbs olive oil
  • 1 large leek, cut into half moons
  • 1.5 cups arborio rice
  • 1 oz chevre
  • 1/4 pound crab claw meat
  • zest of 1 lemon
  • 1 Tbs butter, cut into small pieces
  • 1/8 cup parsley, chopped
  • sea salt and black pepper

Bring stock, water, wine, celery, and onion to a boil in a medium saucepan. Reduce heat and let simmer.

Heat oil in a large skillet. Add leeks and cook until soft. Add rice and cook 2 minutes or until heated trhough and nearly translucent. Add 2 cups of the broth and allow to cook until nearly dry. Add additional broth 1/2 cup at a time, allowing nearly all of the broth to absord before adding more. CContinue this process until rice is soft and creamy – it should take about 20 minutes, but you may not need all of the broth.

Stir in chevre and allow to melt and fully incorporate.Gently stir in crab, zest, butter and parsley. Season to taste with salt and pepper.

Serves 4.

Comments

  1. I REALLY like the combination of the leeks and crab in your risotto. The flavor must have been over the moon!

  2. wish I wasn’t allergic to crab!

  3. I really like your lighter, summer-y take on this! :) Anxious to try the crab + goat cheese combo!

  4. Come to your blog and realise it’s meat free friday. I am having fresh tomato soup. maybe still can blog : ) Your risotto is very tasty. Love crab meat but not thought of using in risotto, good idea.I wanna try your version soon !

  5. risotto!!!! yummy

  6. Yum! a crab risotto sounds really good right about now. Why haven’t I had crab yet? It’s the perfect season to have them, too.

  7. Natasha - 5 Star Foodie says:

    I can tell how excellent that crab is just by looking at the delicious lump pieces in your gorgeous picture! What a delicious risotto!

  8. you call this light?! you are my kinda girl!

  9. you make your fresh ingredients sound so great! Definitely looks like a beautiful and tasty summer dish :)

  10. This is packed with yummy-ness! Love the flavors and especially the crab.

  11. Sure helps when you have all fresh ingredients huh? This looks so good I forgot it was a photo! :D And you also put one of my favorite things in it – leeks!

  12. When we have all ingredients fresh, we have more pleasure on what we cook, don’t we? I’ve never combined all these ingredients before, but sounds so intriguing. I love all of them seperately, so I’m sure they taste perfect when combined.

  13. mmmmmmmmmm I am loving goat cheese right now. What a great combination of flavors. Looks like a super din din

  14. Just found your blog from foodgawker. This risotto looks amazing! I’m definitely trying this.

  15. The flavors of this risotto seem amazing! Thanks for sharing your recipe :)

  16. Gorgeous dish–all of my favorite flavors!

  17. I love risotto and the combination of crab and lemon sounds absolutely decadent! I’m bookmarking this recipe, for sure!

  18. Sandy Kosinski says:

    I’m just showing your site to Grandma and Grandpa and they’re getting really hungry!! They copied down the eggplant meatball recipe. I want the crab risotto right now! love, Mom xoxoxo

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