Crab and Coconut Risotto with Mango |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
This sweet mélange of flavors makes a delicious first course or an appetizing light lunch. Ingredients:
2 tablespoons butter |
3/4 cup chopped sweet onion |
1 cup arborio rice |
1 tablespoon brown sugar |
1 teaspoon curry powder |
1 tablespoon fresh lime juice |
1 tablespoon fish sauce |
1 (13.5-ounce) can light coconut milk, divided |
2 1/2 cups chicken broth, heated |
1/2 pound lump crabmeat |
1 ripe mango, chopped |
flaked coconut |
Directions:
1. Melt butter in a Dutch oven over medium-high heat. Add onion; sauté 4 minutes or until tender. Add rice, and stir until well-coated and translucent, about 1 to 2 minutes. Stir in brown sugar and next 3 ingredients. Stir in half of coconut milk. Cook, stirring constantly, until liquid is absorbed. Repeat with remaining coconut milk. Stir in the hot broth, 1 cup at a time, stirring frequently, until each addition has been absorbed. (The entire process should take 20 to 25 minutes.)
2. Stir in crabmeat and mango, and cook 3 minutes or until thoroughly heated. Sprinkle with flaked coconut.
|
|