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Baked Risotto with Crab, Chilli & Cream Cheese

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The most delectable seafood risotto you'll ever try!

  • Serves: 6-8 |
    6-8 servings
  • Difficulty:

  • Prep Time : 10 mins |
  • Cook Time : 30 mins
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1 large white onion, finely chopped

2 cloves garlic, thinly sliced

2 red chillies, finely chopped

1 kg Arborio rice

11/4 C (300 ml) white wine

2–3 cups (about 3 cans) flaked crab meat

1.7 litres chicken stock

200 g cream cheese

50 ml milk

juice of 1 lemon

sea salt and freshly milled black pepper to taste

Preheat the oven to 180 °C. Grease a large ovenproof dish.

In a large saucepan, fry the onion, garlic and chillies until soft and fragrant. Add the rice and wine and cook until the wine is absorbed. Add the crab meat.

Transfer the rice mixture into the greased ovenproof dish. Pour over enough stock to fill the dish three-quarter way up the sides (make sure that it’s almost double the height of the rice). Cover the dish with foil, place in the oven and bake for 20 minutes.

Remove from the oven and stir in the cream cheese, milk and lemon juice. Taste the rice to check how much more cooking is needed. If the rice is still quite hard, add another cup of stock with the cream cheese. Season to taste.

Place back in the oven and allow to bake until the rice is cooked and all the stock has been absorbed.