Dungeness Crab Risotto

Yield: Makes 4 main-dish servings

Ingredients

• 1  tablespoon  butter or olive oil
• 3/4  cup  finely chopped onions
• 2  cloves garlic, minced
• 2  cups  arborio or medium-grain white rice
• 1 3/4  cups  fat-skimmed chicken broth
• 1/2  cup  dry white wine
• 3/4  pound  shelled cooked Dungeness crab
• 1/2  cup  finely shredded parmesan cheese
• 1  tablespoon  minced fresh sage leaves
• Salt

Preparation

1. In a 6-quart pressure cooker over high heat, frequently stir butter, onions, and garlic until onions are limp, about 3 minutes. Add rice and stir often until it is opaque, about 3 minutes longer. Add broth, wine, and 2 cups water. Stir occasionally until mixture boils, about 4 minutes.

2. Seal cooker. Following manufacturer's instructions, bring to maximum pressure (15 lb.); adjust heat to stabilize cooking rate. Cook 6 minutes. Release pressure quickly, running cold water over pan.

3. Open pan. Stir in crab, parmesan cheese, and sage. Add salt to taste.

Nutritional Information

Calories:

489 (16% from fat)

Protein:

31g

Fat:

8.4g (sat 3.9)

Carbohydrate:

70g

Fiber:

6.3g

Sodium:

491mg

Cholesterol:

101mg