Lemon Risotto with Garlic Crab

Delish! I don't find myself cooking with lemon very often, but that may change after discovering this yummy risotto recipe. It would go great with chicken, fish (or any type of sea food) or fresh garden veggies :)

For your dining pleasure:


(From Oprah.com)
Ingredients-

•  1 lb lump crab meat
• 1 clove garlic, minced
• 5 cups low sodium chicken or vegetable broth
• 3 T fresh lemon juice
• 2 T extra-virgin olive oil
• 2 shallots finely chopped
• 1 1/2 c arborio rice
• 1 T grated lemon zest
• 1 t fresh thyme leaves
• 2 t kosher salt
• 1/2 t freshly ground pepper

Directions-
1. Place crab meat in a medium bowl. pick through for any shells and discard. Add garlic and toss well. Refridgerate.

2. In a large sauce pan, bring broth and lemon juice to boil; reduce to simmer. Add lemon juice and keep warm on a back burner.

3. In a large, heavy-burner sauce pan over medium heat, add 1 T olive oil. When just smoking, add shallots and stir quickly with a wooden spoon until lightly golden brown and tender. Add rice and stir 1 minute to coat. Add 1/2 c broth. Continue cooking until almost all liquid is absorbed, then add another 1/2 c broth. Continue doing this until rice is tender and almost all broth has been used (25-30 min).

4. Remove from heat, add crab, stir until blended. Add 1/4 c broth and remaining 1 T olive oil, lemon zest, and thyme; stir to combine. Season with salt and pepper and serve.