Directions:
- Bring Chicken / Vegetable stock, saffron and turmeric to a boil and set aside.
- Heat a medium size heavy gauge saucepot over medium to medium-high heat with olive oil.
- Add the onions and sweat for 2 to 3 minutes.
- Add rice and toast 2 to 3 minutes more.
- Reduce heat to medium.
- Add wine and cook it out completely, stirring occasionally, 2 to 3 minutes.
- Ladle in prepared stock about 4 oz. at a time. Allow liquids to evaporate after each addition, while continuously stirring.
- When all stock has been added and rice is al dente add Alouette® Garlic and Herbs Spreadable Cheese.
- When risotto is cooked and creamy, add the peas and crabmeat, season with salt and pepper and serve immediately.
- For added touch finish with one sheet of edible gold leaf.
- Download Shopping List Print Recipe.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 359.48 Kcal (1505 kJ) | ||
| Calories from fat | 56.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.23g | 10% | |
|---|---|---|---|
| Cholesterol | 3.6mg | 1% | |
| Sodium | 211.39mg | 9% | |
| Potassium | 208.54mg | 4% | |
| Total Carbs | 50.58g | 17% | |
| Sugars | 3.96g | 16% | |
| Dietary Fiber | 1.81g | 7% | |
| Protein | 14.42g | 29% | |
| Vitamin C | 3.9mg | 7% | |
| Iron | 0.7mg | 4% | |
| Calcium | 13.8mg | 1% | |
| Amount Per 100 g | |||
| Calories | 134.15 Kcal (562 kJ) | ||
| Calories from fat | 20.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.32g | 10% | |
|---|---|---|---|
| Cholesterol | 1.34mg | 1% | |
| Sodium | 78.89mg | 9% | |
| Potassium | 77.82mg | 4% | |
| Total Carbs | 18.87g | 17% | |
| Sugars | 1.48g | 16% | |
| Dietary Fiber | 0.67g | 7% | |
| Protein | 5.38g | 29% | |
| Vitamin C | 1.5mg | 7% | |
| Iron | 0.3mg | 4% | |
| Calcium | 5.1mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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