Crab And Coconut Risotto With Mango
- 2 tablespoons butter
- 3/4 cup chopped sweet onion
- 1 cup Arborio rice
- 1 tablespoon brown sugar
- 1 teaspoon curry powder
- 1 tablespoon fresh lime juice
- 1 tablespoon fish sauce
- 1 (13.5-ounce) can light coconut milk, divided
- 2 1/2 cups chicken broth, heated
- 1/2 pound lump crabmeat
- 1 ripe mango, chopped
- Flaked coconut
- Melt butter in a Dutch oven over medium-high heat. Add onion; saute 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. Repeat with remaining coconut milk. Stir in the hot broth, 1 cup at a time, stirring frequently, until each addition has been absorbed. (The entire process should take 20 to 25 minutes.)
- Stir in crabmeat and mango, and cook 3 minutes or until thoroughly heated. Sprinkle with flaked coconut.
butter, sweet onion, arborio rice, brown sugar, curry powder, lime juice, fish sauce, light coconut milk, chicken broth, lump crabmeat, mango, coconut
Taken from www.myrecipes.com/recipe/crab-coconut-risotto-with-mango (may not work)