Crab, Spinach and Artichoke Heart Risotto

1 06 2010

A change up can be a nice thing. After a weekend of grilling, cooking, prepping, mixing and consuming cocktails a simple and different meal can be a welcome turn. Here’s a simple variation of classic risotto, and one of the reasons I love risotto; it’s so flexible. You can use our basic risotto recipe (and see the video if you need help cooking) and just add the ingredients.

Basic Risotto (see recipe and video)

  • 1 can of crab meat (I like the lump)
  • 8 oz of artichoke hearts, drained and chopped
  • 1 bunch spinach, cleaned well.
  • 1 tsp smoked paprika

Prepare the basic risotto. While the risotto is cooking, make sure the spinach is cleaned well and free from any grit. Heat some salted water to boiling and prepare an ice bath. Cook the spinach in the boiling water for about 2-3 minutes. Remove and place in an ice bath. When cool, remove and squeeze out all excess water and chop then set aside. Mix chopped artichoke hearts in with the spinach. As the risotto is finishing, add the spinach and artichoke mixture. At the very end, lightly fold in the crab meat. Top each serving with a little smoked paprika.




8 responses

1 06 2010

Yum! Love risotto as well, especially with green stuff in it, like spinach!

1 06 2010

@TOB: Thanks!

1 06 2010

Come on Doc, I grew up on grit! LOL The title alone makes me want to do a little dance and make that this coming weekend! You sure can cook!

Chef E

1 06 2010

Thanks Chef! I really appreciate that coming from you-your dishes always make me hungry!

2 06 2010

I just found your blog!!! Wonderful recipe… I love artichokes and spinach and have never tried them in a risotto before… lovely idea!

2 06 2010

@Dena: Thanks-I am glad you lenjoy the blog, please spread the word and view the video (hit the code delicious icon on the right space bar) and give us feedback
Welcome and Cheers!

3 06 2010

Yeah, it’s good, very useful, thanks 🙂

3 06 2010


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