Easy Seafood Risotto

 

1

tablespoon olive or vegetable oil

1

medium onion, chopped (1/2 cup)

1 3/4

cups Progresso® chicken broth (from 32-ounce carton)

1

cup uncooked medium or long-grain white rice

1

cup baby-cut carrots, cut lengthwise in half

1/2

cup water

1/2

teaspoon garlic pepper

2

cups prewashed fresh baby spinach leaves

1

package (8 ounces) refrigerated imitation crabmeat chunks

1/4

cup shredded Parmesan cheese

• 1 Heat oil in 12-inch nonstick skillet over medium-high heat. Cook onion in oil 2 to 3 minutes, stirring occasionally, until crisp-tender. Stir in broth; heat to boiling. Stir in rice; reduce heat. Cover and simmer 10 minutes without stirring.
• 2 Stir in carrots, water and garlic pepper. Cover and simmer 8 to 10 minutes without stirring until rice is tender.
• 3 Stir in spinach until wilted. Stir in crabmeat and cheese.