Uga (coconut Crab) Risotto
Uga Risotto is a traditional Niuean dish that combines the rich flavors of coconut crab with creamy risotto. This dish is a true delicacy and is perfect for special occasions or when you want to impress your guests with a unique and flavorful meal.
Ingredients
- 1 coconut crab, cleaned and meat removed
- 2 cups arborio rice
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 cup coconut milk
- 4 cups chicken or seafood broth
- 1/2 cup grated parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté until softened.
- Add the arborio rice to the pot and stir to coat the grains with the oil. Cook for 2-3 minutes until the rice becomes translucent around the edges.
- Pour in the coconut milk and stir until the rice has absorbed the liquid.
- Gradually add the chicken or seafood broth, 1/2 cup at a time, stirring constantly and allowing the liquid to be absorbed before adding more.
- Once the rice is creamy and al dente, stir in the grated parmesan cheese and season with salt and pepper.
- Gently fold in the coconut crab meat and cook for an additional 2-3 minutes until heated through.
- Remove from heat and let the risotto rest for a few minutes before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 450 per serving
- Carbohydrates
- 35g
- Protein
- 20g
- Fat
- 25g
Supplies
Large pot Wooden spoon Cooking knife Cutting board
Tools
Stovetop
Serving suggestions
Serve the Uga Risotto in individual bowls, garnished with fresh herbs such as parsley or chives.
Tips & tricks
For the best flavor, use fresh coconut milk and chicken or seafood broth for this recipe.
Cost
$30