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Snow Crab Risotto

5 Ratings
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Serves: 6 (1 cup each) Prep time: 25 minutes
Source: Cook time: 35 minutes

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All you need:

  • 4 1/2 c. chicken stock, divided
  • 2 tbsp Hy-Vee Select olive oil
  • 3 tbsp chopped shallots
  • 3 cloves garlic, chopped
  • 2 c. uncooked Arborio rice
  • 1 c. dry white wine
  • 1 tsp Hy-Vee sea salt
  • 1 tsp Hy-Vee cracked black pepper
  • 2 tbsp finely chopped basil
  • 1 c. 1/8-inch-thick-sliced portabella mushrooms
  • 1/2 c. Hy-Vee Italian stewed tomatoes, chopped
  • 1 1/2 c. snow crab meat
  • 1 c. freshly grated Parmigiano-Reggiano cheese, divided
  • 1/2 c. finely chopped Italian parsley

All you do:

  1. Pour chicken stock in a medium saucepan over medium-low heat. Bring to a simmer; cover and set aside.
  2. Heat olive oil in a medium-sized heavy saucepan over medium heat. Add shallots and garlic; saute 2 to 3 minutes, stirring occasionally.
  3. Add rice and stir to coat with oil. Cook until the rice becomes slightly toasted, 1 to 2 minutes. Add the wine and stir until wine is evaporated. Add 1 cup hot stock, salt and black pepper to rice. Cook, stirring constantly, until stock is absorbed. Add another cup of stock, stirring constantly until absorbed.
  4. Add basil, mushrooms, tomatoes and 2 cups stock. Stir slowly until stock is absorbed. Add the crab and cook 2 to 3 minutes. Rice will be done when cooked on the outside with a slight “crunch” in the middle.
  5. Add 1/2 cup stock and remove from heat. Stir in 1/2 cup cheese and divide evenly among 6 bowls. Garnish each bowl with remaining cheese and parsley. Serve immediately.

Daily Values:

4% vitamin A 20% calcium
4% vitamin C 6% iron

Nutrition Facts per serving:

Calories: 420 Protein: 25g
Carbohydrate: 53g Saturated Fat: 3.5g
Cholesterol: 60mg Sodium: 1180mg
Dietary Fiber: 2g Sugars: 2g
Fat: 9g Trans fats: 0g
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