tiger prawns and crab meat risotto

30 mL (2 tbsp.) Western Classics Extra Virgin Olive Oil
1 medium onion, finely chopped
250 mL (1 c.) Arborio Rice
2 (284 mL) tins Western Family Chicken Broth
60 mL (1/4 c.) Western Classics Sauterne Cooking Wine
2 mL (1/2 tsp.) Spanish saffron
1 tin (120g) Western Classics Crab Meat, drained
50 mL (1/4 c.) Western Family Grated Parmesan Cheese
Freshly Ground Black Pepper
2 cloves garlic, minced
1 340g package Western Family Frozen Large Raw Black Tiger Prawns, thawed
1 red bell pepper, cut in finely sliced strips
125 mL (1/2 c.) fresh basil, chopped

1. Sauté onions in 15 mL (1 tbsp.) oil until it is soft and translucent. Add rice and cook over medium heat for 1 minute, stirring gently.

2. Combine broth with equal amount of water and bring to a boil. As rice cooks add broth as needed. Save 125 mL (1/2 c.) broth for later. After 20 minutes add wine, continue stirring.

3. Mix saffron with remaining broth. Add to risotto as liquid is needed. Cook for 5 minutes. It should be creamy, moist and al dente. Remove from heat and add crab meat and cheese. Black pepper to taste.

4. Sauté garlic in 15 mL of oil; add prawns. Cook for 1 minute. Add red peppers. Stir and cook for 8 minutes. Add basil and mix well. Serve on risotto.

Makes 3 to 4 servings

Nutritional analysis per serving:
Calories: 607kcal, Protein: 28g, Carbohydrate: 26g, Fiber: 1g, Fat: 13g

	Crabmeat is a healthy, low-fat food. One cup of canned crabmeat has approximately 2 grams of fat.