Creamy Crab and Spinach Risotto |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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. Ingredients:
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 |
Directions:
1. Preheat oven to 375 degrees.
2. Lightly oil a 8 x10 baking dish.
3. Defrost the spinach, squeeze out the water and coursely chop.
4. Slice the mushrooms.
5. Mince the garlic.
6. Chop the imitation crab into bite size pieces.
7. De-seed and dice the Roma tomato.
8. Shred the Parmesan cheese.
9. 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.
10. Add the rice to the mushrooms and mix well to separate the grains.
11. Add the crab, tomatoes, and spinach to the mushroom/rice mixture.
12. Add the Alfredo sauce.
13. Add the Old Bay seasoning then mix well to incorporate flavors (about 5 minutes).
14. Add half the Parmesan cheese and mix until melted.
15. Pour into baking disk.
16. Top with breadcrumbs and remaining Parmesan cheese.
17. Bake until the top turns a golden brown and casserole is bubbly.
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