How to make it

  • Heat vegetable stock in sauce pan, hot, not boiling.
  • In large skillet, heat one tbsp of olive oil and cook rice, chile and onion approximately 3 minutes.
  • Add hot stock to rice, stir over medium heat until liquid is nearly absorbed.
  • Add 1/2 tsp of salt and 1/4 tsp of black pepper
  • Continue to add ladles of stock and stir until rice is just tender, not mushy.
  • About 20 minutes.
  • Turn off the heat and the crab and lemon zest. Fold crab in gently. Divide into two bowls for service.
  • Mix remaining tbsp of olive oil and lemon juice in small bowl, season with salt and pepper. A generous pinch of each should do.
  • Toss arugula in dressing.
  • Serve dressed greens over each bowl of crab risotto.

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