Christmas Island Crab And Pumpkin Risotto
Indulge in the flavors of Christmas Island with this delicious Crab and Pumpkin Risotto recipe. This dish combines the sweet and savory taste of fresh crab with the creamy texture of pumpkin risotto, creating a perfect harmony of flavors for a festive meal.
Ingredients
- 1 lb fresh Christmas Island crab meat
- 1 small pumpkin, diced
- 2 cups Arborio rice
- 4 cups chicken or vegetable broth
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1/2 cup white wine
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until translucent.
- Add the Arborio rice to the pot and stir to coat the grains with the oil. Cook for 2 minutes.
- Pour in the white wine and cook until it has been absorbed by the rice.
- Add the diced pumpkin to the pot and gradually ladle in the chicken or vegetable broth, stirring constantly and allowing the liquid to be absorbed before adding more.
- Once the pumpkin is tender and the rice is creamy, gently fold in the fresh Christmas Island crab meat and grated Parmesan cheese. Season with salt and pepper to taste.
- Remove from heat and let the risotto rest for a few minutes before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 30 minutes
- Total time:
- 50 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 45g
- Protein
- 18g
- Fat
- 10g
Supplies
Large pot Wooden spoon Ladle
Tools
Chef's knife Cutting board Grater
Serving suggestions
Serve the Christmas Island Crab and Pumpkin Risotto with a side of fresh salad and a glass of chilled white wine for a delightful dining experience.
Tips & tricks
For an extra touch of elegance, garnish the risotto with fresh herbs such as parsley or chives before serving.
Cost
$25