Crab Risotto

• 2 cups low-salt chicken broth
• 3/4 cup water
• 1 teaspoon olive oil
• 3 tablespoons finely chopped onion
• 3/4 cup uncooked Arborio or other short-grain rice
• 3 tablespoons dry white wine
• 8 ounces lump crabmeat, drained and shell pieces removed
• 3 tablespoons minced fresh parsley
• 1/2 teaspoon dried basil
• 2 tablespoons grated Parmesan cheese

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. Add onion; saute 2 minutes. Add rice; reduce heat to medium and cook 3 minutes, stirring constantly. Stir in wine; cook until the liquid is nearly absorbed, stirring constantly. 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.

lowsalt, water, olive oil, onion, rice, white wine, lump crabmeat, fresh parsley, basil, parmesan cheese

Taken from www.myrecipes.com/recipe/crab-risotto (may not work)