Saffron Crawfish Risotto

Course : Risotto
Serves: 6
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1/2 cup onion -- chopped
1 tablespoons butter
1 cup rice -- uncooked
1 dash saffron or turmeric
1/3 cup white wine
2 cups chicken broth
3 cups water
1 1/2 cups peas
1/2 pound crawfish tails -- peeled, cooked
1/4 cup parmesan cheese -- grated
1/4 teaspoon salt
1/4 cup heavy cream
1 teaspoon lemon juice
1/4 teaspoon hot pepper sauce

Preparation / Directions:

Cook onions in butter in large skillet over medium-high heat until soft. Add rice and saffron; stir 2 to 3 minutes. Add wine; stir until absorbed. Stir in 1 cup broth; cook, uncovered, stirring frequently, until broth is absorbed. Continue stirring and adding remaining 1 cup broth and 3 cups water, allowing each to be absorbed before adding another, until rice is tender and mixture has a creamy consistency. It will take approximately 25 to 30 minutes. Stir in remaining ingredients and cook until thoroughly heated, about 2 minutes. If crawfish is unavailable, substitute deveined medium shrimp.


Nutritional Information:

235 Calories (kcal); 7g Total Fat; (29% calories from fat); 8g Protein; 32g Carbohydrate; 21mg Cholesterol; 442mg Sodium

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