Crab Risotto

Ingredients

• 0.8 cup arborio uncooked
• 0.5 teaspoon basil dried
• 3 tablespoons cooking wine dry white
• 3 tablespoons parsley fresh minced
• 2 cups low-salt chicken broth 
• 8 ounces lump crab meat drained
• 1 teaspoon olive oil 
• 3 tablespoons onion finely chopped
• 2 tablespoons parmesan cheese grated
• 0.8 cup water 

Equipment

• frying pan
• sauce pan

Directions

1. Combine broth and water in a sauce- pan (do not boil). Keep warm over low heat.
2. Heat oil in a medium saucepan over medium-high heat.
3. Add onion; saut 2 minutes.
4. Add rice; reduce heat to medium and cook 3 minutes, stirring constantly. Stir in wine; cook until the liquid is nearly absorbed, stirring constantly.
5. Add broth mixture, 1/2 cup at a time, stirring constantly; cook until each portion of broth is absorbed before adding the next (about 20 minutes). Stir in crabmeat, parsley, and basil; cook 2 minutes or until thoroughly heated, stirring constantly. Spoon onto plates; sprinkle with cheese.