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Artichoke Crab Paella

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.

 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
Step 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

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

Step 3

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

Step 4

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

Step 5

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

Nutrition Facts

Amount Per Serving
Calories 447Calories from Fat 34
% Daily Value *
Total Fat 17g27%

Saturated Fat 2g10%
Cholesterol 38mg13%
Sodium 851mg36%
Total Carbohydrate 56g19%

Dietary Fiber 7.5g30%
Protein 20g40%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.