Creamy Crab And Spinach Risotto

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 8 ounces imitation crabmeat
• 1 large roma tomato
• 2 cups steamed rice
• 1 (16 ounce) jar alfredo sauce
• 4 ounces frozen spinach
• 4 ounces button mushrooms
• 1 tablespoon old bay seasoning
• 2 garlic cloves
• 4 ounces breadcrumbs
• 8 ounces parmesan cheese

Recipe

• 1 preheat oven to 375 degrees.
• 2 lightly oil a 8"x10" baking dish.
• 3 defrost the spinach, squeeze out the water and coursely chop.
• 4 slice the mushrooms.
• 5 mince the garlic.
• 6 chop the imitation crab into bite size pieces.
• 7 de-seed and dice the roma tomato.
• 8 shred the parmesan cheese.
• 9 over medium-high heat use a large saucepan to saute the mushrooms and garlic in remaining olive oil until the mushrooms begin to release their juices.
• 10 add the rice to the mushrooms and mix well to separate the grains.
• 11 add the crab, tomatoes, and spinach to the mushroom/rice mixture.
• 12 add the alfredo sauce.
• 13 add the old bay seasoning then mix well to incorporate flavors (about 5 minutes).
• 14 add half the parmesan cheese and mix until melted.
• 15 pour into baking disk.
• 16 top with breadcrumbs and remaining parmesan cheese.
• 17 bake until the top turns a golden brown and casserole is bubbly.