Yields Makes 6 servings
AuthorKristen Farrar, Davis California,
Notes: For a creamier texture, add up to 1 cup more chicken broth to cooked risotto and stir over high heat until steaming. Garnish with chopped parsley and lemon wedges.

How to Make It

Step 1
1

In an ovenproof 14-inch-wide, 2- to 3-inch-deep frying pan (or 5- to 6-quart pan) over medium heat, frequently stir oil and rice until rice is opaque, about 5 minutes.

Step 2
2

Add onions, bell pepper, and garlic; stir often until onions are limp, 5 to 8 minutes.

Step 3
3

Add wine, broth, and artichokes with marinade. Bring to a boil over high heat, stirring occasionally.

Step 4
4

Cover tightly with lid or foil and bake in a 350° oven until liquid is absorbed, 20 to 30 minutes.

Step 5
5

Stir in parsley. Arrange crab and olives on risotto. Season to taste with pepper.

Ingredients

 3 tablespoons olive oil
 2 cups white arborio or pearl rice
 2 cups chopped red onions
 1 cup chopped red bell pepper
 1 tablespoon minced garlic
 1 cup dry white wine
 1 quart fat-skimmed chicken broth
 2 jars (6 oz. each) marinated artichokes
 1/4 cup chopped parsley
 1 cup (1/2 lb.) shelled, cooked crab
 1/2 cup pitted, chopped oil-cured olives
  Pepper

Directions

Step 1
1

In an ovenproof 14-inch-wide, 2- to 3-inch-deep frying pan (or 5- to 6-quart pan) over medium heat, frequently stir oil and rice until rice is opaque, about 5 minutes.

Step 2
2

Add onions, bell pepper, and garlic; stir often until onions are limp, 5 to 8 minutes.

Step 3
3

Add wine, broth, and artichokes with marinade. Bring to a boil over high heat, stirring occasionally.

Step 4
4

Cover tightly with lid or foil and bake in a 350° oven until liquid is absorbed, 20 to 30 minutes.

Step 5
5

Stir in parsley. Arrange crab and olives on risotto. Season to taste with pepper.

Artichoke Crab Paella