Baked crab risotto with cream cheese & chilli

Simply Delicious
8 servings Prep: 5 mins, Cooking: 25 mins
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A decadent dish for all occasions.

By Food24 December 29 2010
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Ingredients (11)

1 onion — large, finely chopped
2 garlic — cloves, thinly sliced
2 red chillies — chopped
1 kg rice — arborio
300 ml wine — white
2-3 cup crab — meat, flaked
1.7 l stock — chicken
200 g cream cheese
50 ml milk
lemon — juice only
salt and freshly ground black pepper
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Method:

In a
large saucepan, fry the onion, garlic and chilli until soft and
fragrant. Add the rice and wine and allow the wine to be
absorbed. Add the crab meat.

Grease a
large oven-proof dish and transfer the rice mixture into the dish. Pour over
enough stock to fill the dish 3/4 up the sides (make sure that it’s almost
double the rice). Cover the dish with foil and place in a 180degC oven and bake
for 20 minutes.

Remove
from the oven and stir in the cream cheese, milk and lemon juice. Taste the
rice to check how much cooking is needed. If the rice is still quite hard. You
could add another cup of stock with the cream cheese. Season to taste.

Place
back in the oven and allow to bake until the rice is cooked and all the stock
has been absorbed.

Reprinted with permission of Simply

Delicious.

To visit Simply Delicious’ blog,

click
here.



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