CREAMY CRAB AND SPINACH RISOTTO

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Creamy Crab and Spinach Risotto image

It was a dark and stormy night... Okay, okay. It was just a regular Wednesday after work. I needed to throw together something for dinner and came up with this surprisingly tasty concoction of pantry ingredients and leftover steamed rice. I hope you like it.

Provided by Hunkle

Categories     Crab

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
8 ounces imitation crabmeat
1 large roma tomato
2 cups steamed rice
1 (16 ounce) jar alfredo sauce
4 ounces frozen spinach
4 ounces button mushrooms
1 tablespoon Old Bay Seasoning
2 garlic cloves
4 ounces breadcrumbs
8 ounces parmesan cheese

Steps:

  • Preheat oven to 375 degrees.
  • Lightly oil a 8"x10" baking dish.
  • Defrost the spinach, squeeze out the water and coursely chop.
  • Slice the mushrooms.
  • Mince the garlic.
  • Chop the imitation crab into bite size pieces.
  • De-seed and dice the Roma tomato.
  • Shred the Parmesan cheese.
  • Over medium-high heat use a large saucepan to saute the mushrooms and garlic in remaining olive oil until the mushrooms begin to release their juices.
  • Add the rice to the mushrooms and mix well to separate the grains.
  • Add the crab, tomatoes, and spinach to the mushroom/rice mixture.
  • Add the Alfredo sauce.
  • Add the Old Bay seasoning then mix well to incorporate flavors (about 5 minutes).
  • Add half the Parmesan cheese and mix until melted.
  • Pour into baking disk.
  • Top with breadcrumbs and remaining Parmesan cheese.
  • Bake until the top turns a golden brown and casserole is bubbly.

Nutrition Facts : Calories 594.4, Fat 25.3, SaturatedFat 11.3, Cholesterol 61.3, Sodium 1579.2, Carbohydrate 57, Fiber 3.3, Sugar 7.2, Protein 34.4

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