Fri
30
May '08
Looking for a sophisticated recipe perfect for a first course appetizer or lunch? Try making this recipe for Crab and Coconut Risotto with Mango from the folks at Coastal Living.
Ingredients:
2 tablespoons butter
3/4 cup chopped sweet onion
1 cup Arborio rice
1 tablespoon brown sugar
1 teaspoon curry powder
1 tablespoon fresh lime juice
1 tablespoon fish sauce
1 (13.5-ounce) can light coconut milk, divided
2 1/2 cups chicken broth, heated
1/2 pound lump crabmeat
1 ripe mango, chopped
Flaked coconut
How to Make Crab and Coconut Risotto with Mango
See More of Hugging the Coast’s Fish For Friday Recipes
Leave a Reply