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Nutrition Facts

Serving Size
Amount Per Serving
% Daily Value
Total Fat g%
Prep Time
Cook Time
Total Time

15 min.

40 min.

55 min.



Crawfish Risotto

Delicious risotto loaded with crawfish and veggies. 


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


1At medium heat, add olive oil and salt/black pepper into a large cast iron pan or medium sized pot.
2Sauté onions and celery until onions are translucent and celery is soft and light green.
3Add turnips and sweet potatoes. Stir/scrape to make sure nothing sticks to the pan.
4Add rice, and make sure to mix well to incorporate the veggies and so that oil coats all of arborio rice.
5Add 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)
6Add remaining wine and stir again until absorbed.
7Add 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.
8The 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.
9Turn 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.