Snow Crab Risotto


Main Dish
Snow Crab Risotto

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    If you haven't tried adding lump snow crab meat to your risotto, it's time to start!

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    Servings and Ingredients

    Serves 6
    4 ½ c. chicken stock, divided
    2 tbsp. Hy-Vee Select olive oil
    3 tbsp. chopped shallots
    3 clove(s) 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
    ½ c. Hy-Vee Italian stewed tomatoes, chopped
    1 ½ c. snow crab meat
    1 c. freshly grated Parmigiano-Reggiano cheese, divided
    ½ c. finely chopped Italian parsley


    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.

    Nutrition facts


    420 Calories per serving

    Amounts Per Serving

    • Total Fat: 9g
    • Cholesterol: 60mg
    • Sodium: 1180mg
    • Total Carbohydrates: 53g
    • Protein: 25g

    Daily Values

    Vitamin A 4%
    Vitamin C 4%
    Iron 6%
    Calcium 20%

    Recipe Source:

    Hy-Vee Seasons Holiday 2012.