Friday, May 13, 2011

Crab and Cream Cheese Risotto

Last Friday Em and I went to see Meg play the role of Ms. Hannigan in Annie. She was incredible! It was so fun to see her in her element. We also enjoyed AALLL the little girls that kept appearing, like seriously there was 200 little girls in this play! Here are some photos of the cast coming down the red carpet before the show.
Some of the cute little girls

 That is Meg in the brown wig! She was sooo funny!

 MEAN Ms. Hannigan!
 There's Annie!...and the dog

Blogger has been down for a few days so I was unable to post any recipes. I made this a couple of weeks ago. You know my love for Risotto! I am always up for trying new risotto recipes. I still haven't found one that tops my Lemon Risotto (which is actually a Giada De Laurentiis recipe). My next risotto to try is a new recipe that Pioneer Woman just posted...stay tuned!

Crab and Cream Cheese Risotto

1 cup Arborio rice
1/4 onion, diced
1 1/2 Tbsp butter
1 garlic clove, minced
1/4 cup white wine
1/2 tsp red pepper flakes
4 1/2 cups chicken broth
2 oz cream cheese
1/2 lemon
1 can crab meat
1/2 red bell pepper, diced
2 Tbsp of parsley or chives

Cook onion and garlic in butter until onion is tender.
Add rice to pan and stir until coated with butter.
Add wine to pan and stir until absorbed.
Heat chicken broth until boiling, then turn off heat.
Add red pepper flakes and 1 cup of chicken broth. Stir until absorbed.
Continue adding broth, 1 cup at a time until all is added and absorbed. Stir all the while, yes this takes a lot of effort! Add red bell peppers when adding the last cup of broth. I didn't use bell pepper this time, but it really would have kicked this dish up a notch. I don't know what it is, but bell pepper, crab and cream cheese always go well together!
Drain crab.
Add crab, lemon juice and cream cheese to risotto. 

I wanted to add some more color so I added a little parsley. Chives would have been better.

So this risotto was yummy, but I am excited to make it again with the bell pepper!

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