Prep Time |
Cook Time |
Total Time |
Makes |
Calories |
15 min. |
40 min. |
55 min. |
4 |
0 |
Crawfish Risotto
Delicious risotto loaded with crawfish and veggies.
Ingredients:
2 tbsp. of olive oil |
1/2 cup of white wine |
2.5 cups of veggie broth |
4 cloves of garlic minced |
1 tsp. of rosemary |
1 bay leaf |
1/2 tbsp. of crushed red pepper |
1 tsp of sage |
Salt and black pepper to taste |
1/2 large vidalia onion |
3 ribs of celery diced |
1/2 sweet potato (peeled) diced |
2 turnip bulbs diced |
1/2 cup of shredded frozen or fresh spinach leaves |
1/2 cup of grated Parmesan cheese |
8-12 oz. of crawfish (1-1.5 cups) |
1 cup of arborio rice |
Instructions:
1 | At medium heat, add olive oil and salt/black pepper into a large cast iron pan or medium sized pot. |
2 | Sauté onions and celery until onions are translucent and celery is soft and light green. |
3 | Add turnips and sweet potatoes. Stir/scrape to make sure nothing sticks to the pan. |
4 | Add rice, and make sure to mix well to incorporate the veggies and so that oil coats all of arborio rice. |
5 | Add seasonings and then add half the wine. Stir well until the wine absorbs and the arborio rice appears to release it's starches (a creamy looking sauce appears) |
6 | Add remaining wine and stir again until absorbed. |
7 | Add remaining stock 1/2 cup at a time and keeping doing the stir absorption method. Before adding last 1/2 cup add the crawfish and incorporate the spinach. |
8 | The mixture will release liquid until all veggie are soft, the crawfish is cooked (5 mins or less) and you should have a thick sauce-like rice mixture. |
9 | Turn the burner off and remove pan from heat. Stir in the Parmesan cheese and serve hot with a side salad or steamed veggie. Enjoy! |
Cook's Tips:
You can also substitute the crawfish for shrimp or crab.