FoodReference.com Logo

FoodReference.com   (Since 1999)

RECIPE SECTION (over 10,000 recipes)

Home       Food Articles       Food Trivia       Today in Food History       Recipes       Cooking Tips       Videos       Food Quotes       Who's Who       Food Trivia Quizzes       Crosswords       Food Poems       Food Posters       Cookbooks       Magazines       Recipe Contests       Cooking Schools       Gourmet Tours       Food Festivals

You are here > Home > Recipes

 

CULINARY SCHOOLS and
COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

Chef with red wine glass

CRAB, BUTTERNUT SQUASH & ASIAGO RISOTTO

 

Crab: Buying, Cooking, Cracking
The velvety texture of this risotto is perfectly accented with sweet hunks of crabmeat and soft cubes of butternut squash. It makes an elegant dish for company, especially on a cold winter's night. Be sure to use the best-quality crabmeat that you can find; the larger the pieces, the better.
Makes 4 servings


Ingredients

• 4 1/2 to 5 cups chicken stock
• 2 tablespoons unsalted butter
• 1/2 cup finely chopped yellow onion
• 3/4 cup diced peeled butternut squash
• 1 1/4 cups Arborio rice
• 1/2 cup dry white wine
• 2 teaspoons minced fresh thyme, plus more for garnish
• 1 teaspoon minced fresh rosemary
• 8 ounces fresh crabmeat (1 cup)
• 1/2 cup grated aged Asiago cheese, plus 2 tablespoons for garnish
• Salt and freshly ground black pepper


Directions
• Pour the chicken stock into a saucepan and bring to a simmer over medium-low heat.

• In a large, heavy saucepan, melt the butter over medium heat. Add the onion and saute until softened, about 5 minutes. Add the squash and saute for 5 minutes. Add the rice and stir until well coated with butter and beginning to turn translucent around the edges. Do not allow the rice to stick to the bottom of the pan.

• Add the wine and cook, stirring, until it has evaporated. Stir in the 2 teaspoons thyme, the rosemary, and 1 cup of the stock. Stir constantly until the rice has absorbed about half of the stock, then add another cup. Repeat until the squash is tender and the rice is al dente, 20 to 30 minutes. The risotto should be slightly soupy, not overly thick; the grains of rice should stick together, but not ball up.

• Remove from the heat and gently stir in the crab and the 1/2 cup grated cheese. Season with salt and pepper. Divide the risotto among warmed soup bowls. Garnish with the 2 tablespoons grated cheese and more thyme. Serve immediately.
 

 

RELATED RECIPES

   RISOTTO Recipes >>>>>    ·    General Risotto Cooking Rules    ·    Apple Risotto    ·    Artichoke and Spinach Risotto    ·    Asparagus & Scampi Risotto    ·    Baked Risotto Primavera    ·    Beef and Broccoli Risotto    ·    Butternut Squash Risotto    ·    Carrot Risotto    ·    Champagne Risotto    ·    Chicken Risotto    ·    Cilantro Cream Risotto w/Shrimp    ·    Corn Cheddar Risotto w/Shrimp    ·    Crab Risotto    ·    Crab Squash & Asiago Risotto    ·    Cranberry Vegetable Risotto    ·    Crawfish Risotto    ·    Creamy Risotto    ·    Creamy Risotto with Dried Plums    ·    Four Cheese Risotto    ·    Fresh Asparagus Risotto    ·    Garlic and Corn Risotto    ·    Healthy Saffron Risotto with Asparagus    ·    Lemon and Chive Risotto    ·    Mushroom Risotto    ·    Mushroom Barley Risotto    ·    Mushroom & Gorgonzola Risotto    ·    Proscuitto & Green Pea Risotto    ·    Pumpkin Risotto    ·    Red & Green Risotto    ·    Risotto Bianco (White Risotto)    ·    Risotto with Broad Beans    ·    Risotto Milanese    ·    Risotto with Peas & Asparagus    ·    Risotto with Tomatoes, Prosciutto    ·    Roasted Butternut Squash Risotto    ·    Roasted Sweet Potato Risotto    ·    Saffron Risotto with Peas    ·    Shrimp Risotto    ·    Spring Onion & Herb Risotto    ·    Squash & Sage Risotto    ·    Sweetcorn Risotto    ·    Tangy Tomato & Lemon Risotto    ·    Tomato & Sausage Risotto    ·    Wild Mushroom Risotto    ·    Winter Squash Risotto   
Home       About & Contact       Recipes Index       Kitchen Tips       Cooking Contests       Other Links


Please feel free to link to any pages of FoodReference.com from your website.

For permission to use any of this content please E-mail: james@foodreference.com

All contents are copyright © 1990 - 2014 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.

You may copy and use portions of this website for non-commercial, personal use only.

Any other use of these materials without prior written authorization is not very nice and violates the copyright.

Please take the time to request permission.






 

 

 

 

 

Popular Pages

FOOD VIDEO SECTION
Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.