Curried Crab Risotto

I do this in the microwave, but if you like to stand at the stove, stirring constantly, you will produce a more classic risotto.



2 Tbsp olive oil
1 small onion, finely diced
2 cloves garlic, crushed
2 cups carrots, finely diced
1 stalk celery, finely chopped
2 tsp coriander (seeds or powder)
2 tsp curry powder
Heat the oil in the microwave for 2 minutes.

Stir in the onion, garlic, carrots, celery, coriander and curry. Cook for 2 minutes on full power.
1 1/2 cups arborio rice
Add the rice and stir to coat. Cook for 2 minutes on full power.
3 cups boiling hot chicken stock or bouillon
1 bay leaf
Pour in the stock and push the bay leaf down into the mixture.
Cook, uncovered, for 9 minutes.
Remove from the oven, stir gently, cover the dish, and return to the oven for another 9 minutes.
1 1/2 cups cooked crabmeat, chopped
2 tsp fresh parsley, chopped
salt and pepper, to taste
Bury the crabmeat in the rice mixture. Sprinkle with parsley, salt and pepper, and stir to mix in.
Cover and let stand for 3-5 minutes to heat the crabmeat.

Serves 4

from an unidentified magazine clipping