Creamy Crab Risotto with White Wine and Parmesan

By AislePrompt Editorial · Published 2026-07-23 · Updated 2026-07-23

A luxurious risotto featuring sweet Destin crab meat simmered with white wine and finished with Parmesan cheese for a velvety texture. This Italian-inspired rice and grain recipe, ready in about 35 minutes, pairs arborio rice, unsalted butter, shallot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup arborio rice
• 3 tbsp unsalted butter
• 1 medium, finely chopped shallot
• 2 cloves, minced garlic cloves
• 1/2 cup dry white wine
• 4 cups, warmed low-sodium chicken broth
• 8 oz lump crab meat
• 1/2 cup freshly grated Parmesan cheese
• 2 tbsp chopped fresh parsley
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp lemon zest

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a large saucepan, melt 2 tbsp unsalted butter over medium heat. Add 1 finely chopped shallot and 2 minced garlic cloves, sauté for 3 minutes until translucent and fragrant.
2. Step 2: Stir in 1 cup arborio rice, toasting for 2 minutes until edges are translucent.
3. Step 3: Pour in 1/2 cup dry white wine and cook, stirring, until wine is mostly absorbed.
4. Step 4: Add warmed 4 cups low-sodium chicken broth, 1/2 cup at a time, stirring frequently and waiting until liquid is absorbed before adding more, cooking for about 18 minutes until rice is creamy and al dente.
5. Step 5: Gently fold in 8 oz lump crab meat, 1/2 cup freshly grated Parmesan cheese, 1 tsp kosher salt, 1/2 tsp black pepper, and 1 tsp lemon zest. Stir in remaining 1 tbsp butter and 2 tbsp chopped fresh parsley. Serve immediately.