Scoff | Crab Risotto For Kids | Cooking For Kids @ScoffTV | Uploaded June 2015 | Updated October 2024, 7 hours ago.
Michael Underwood is back to show you that cooking for your children doesn’t have to be hard or stressful with this delicious crab risotto that will leave your kids begging for more.
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INGREDIENTS:
600 ml Chicken Stock
250 g Asparagus
2 Shallots
200 g Arborio Rice
200 g Cooked Crab Meat
100 g Parmesan Cheese
Salt and Pepper For Seasoning
Handful of Parsley
Butter
STEP 1: ASPARAGUS
Place the stock in a pan and bring to the boil. Add the asparagus and cook for 5 mins or until tender. Remove the asparagus, chop into small pieces and keep to one side.
STEP 2: ADD OTHER INGREDIENTS
Place a good knob of butter in a pan and fry the chopped shallots, then add the rice and cook for a few mins.
STEP 3: ADD STOCK AND MELT TOGETHER
Add 100ml of the stock and cook until the liquid has been absorbed. Keep adding a small amount of stock and allow it to be absorbed before adding more. Continue until all stock is used or the rice has softened.
STEP 4: ADD CHEESE AND ASPARAGUS AND SERVE
Add the grated parmesan a handful at a time and stir through so it melts into the rice. Finally add the cooked asparagus and crab meat and stir together. Season to taste and serve with a sprinkling of parsley.
Michael Underwood is back to show you that cooking for your children doesn’t have to be hard or stressful with this delicious crab risotto that will leave your kids begging for more.
Subscribe! youtube.com/subscription_center?add_user=Videojugfoodanddrink
Check Out Our Channel Page: youtube.com/user/Videojugfoodanddrink
Like Us On Facebook! facebook.com/pages/Food-Drink-Club/382470928450558
Follow Us On Twitter! twitter.com/videojugfood
Watch This and Other Related films here: videojug.com/film/crab-risotto-for-kids
INGREDIENTS:
600 ml Chicken Stock
250 g Asparagus
2 Shallots
200 g Arborio Rice
200 g Cooked Crab Meat
100 g Parmesan Cheese
Salt and Pepper For Seasoning
Handful of Parsley
Butter
STEP 1: ASPARAGUS
Place the stock in a pan and bring to the boil. Add the asparagus and cook for 5 mins or until tender. Remove the asparagus, chop into small pieces and keep to one side.
STEP 2: ADD OTHER INGREDIENTS
Place a good knob of butter in a pan and fry the chopped shallots, then add the rice and cook for a few mins.
STEP 3: ADD STOCK AND MELT TOGETHER
Add 100ml of the stock and cook until the liquid has been absorbed. Keep adding a small amount of stock and allow it to be absorbed before adding more. Continue until all stock is used or the rice has softened.
STEP 4: ADD CHEESE AND ASPARAGUS AND SERVE
Add the grated parmesan a handful at a time and stir through so it melts into the rice. Finally add the cooked asparagus and crab meat and stir together. Season to taste and serve with a sprinkling of parsley.
