Crab and Coconut Risotto with Mango

Crab and Coconut Risotto with Mango
Photo by Rick Wetherbee

Ingredients

  • 1 tablespoon brown sugar
  • 1 ripe mango, chopped
  • ½ pound lump crabmeat
  • ¾ cup chopped sweet onion
  • 1 tablespoon fish sauce
  • 2 tablespoons butter
  • 1 (13.5-ounce) can light coconut milk, divided
  • + 5 more ingredients
    • 1 teaspoon curry powder
    • Flaked coconut
    • 1 tablespoon fresh lime juice
    • 1 cup Arborio rice
    • 2 ½ cups chicken broth, heated

Melt butter in a Dutch oven over medium-high heat. Add onion; sauté 4 minutes or until tender. Add rice, and stir until well-coated and translucent, about 1 to 2 minutes. Stir in brown sugar and next 3 ingredients. Stir in half of coconut milk. Cook, stirring constantly, until liquid is absorbed....

View full recipe at My Recipes

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