How to make it

  • Bring Chicken / Vegetable stock, saffron and turmeric to a boil and set aside.
  • Heat a medium size heavy gauge saucepot over medium to medium-high heat with olive oil.
  • Add the onions and sweat for 2 to 3 minutes.
  • Add rice and toast 2 to 3 minutes more.
  • Reduce heat to medium.
  • Add wine and cook it out completely, stirring occasionally, 2 to 3 minutes.
  • Ladle in prepared stock about 4 oz. at a time. Allow liquids to evaporate after each addition, while continuously stirring.
  • When all stock has been added and rice is al dente add Alouette® Garlic and Herbs Spreadable Cheese.
  • When risotto is cooked and creamy, add the peas and crabmeat, season with salt and pepper and serve immediately.
  • For added touch finish with one sheet of edible gold leaf.

Reviews & Comments 4

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  • corrinnej 7 years ago
    Hi there! This recipe calls for the 6.5 oz. package.
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  • DetroitTokyo 7 years ago
    Do you use the 4 oz package of cheese?
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  • Good4U 7 years ago
    Now that is what i would call one lovely dish.:-) Yum!
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  • NPMarie 7 years ago
    Sounds amazing:)
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