SAFFRON CRAWFISH RISOTTO RECIPE

Saffron Crawfish Risotto Recipe image

Provided by Ck2plz

Categories Healthy

Time 40m

Yield 6 serving(s)

Number Of Ingredients 13

1/2 cup onion, chopped
1 tablespoon butter
1 cup uncooked rice
1 pinch saffron or 1 pinch turmeric
1/3 cup white wine
2 cups chicken broth
1 1/2 cups peas
1/2 lb crawfish tail, cooked and peeled
1/4 cup parmesan cheese, grated
1/4 teaspoon salt
1/4 cup heavy cream
1 teaspoon lemon juice
1/4 teaspoon hot pepper sauce

Steps:

Cook onions in butter in large skillet over medium-high heat until soft. Add rice and saffron; stir 2 to 3 minutes. Add wine; stir until absorbed.
Stir in 1 cup broth; cook, uncovered, stirring frequently, until broth is absorbed. Continue stirring and adding remaining 1 cup broth and 3 cups water, allowing each to be absorbed before adding another, until rice is tender and mixture has a creamy consistency. It will take approximately 25 to 30 minutes.
Stir in peas, crawfish, Parmesan cheese, salt, cream, lemon juice, and hot pepper sauce. Cook until risotto is thoroughly heated, about 2 minutes.
If crawfish is unavailable, substitute deveined medium shrimp.

Nutrition Facts : Calories 276.3, Fat 7.9, SaturatedFat 4.5, Cholesterol 62.8, Sodium 461.5, Carbohydrate 34.5, Fiber 2.9, Sugar 3.4, Protein 13.5