Easy Crab Risotto

[chasingtides]

2 cups chicken stock
1/4 - 1/2 onion (chopped)
1 c arborio rice
1/2 cup white wine
1 packet crab meat (3.5 oz)
garlic salt
bay leaf
tarragon
pepper
paprika
basil
oil
lime juice

Heat chicken stock, adding one bay leaf and pinch of tarragon. In bowl, combine crab meat, dash of paprika, and a pinch of basil. In a separate pot, sautee onions with 2.5 teaspoons garlic salt until the onions are soft. Add the rice and coat rice in oil-and-onion mixture. Add wine and stir rice until absorbed. Ladle spice chicken stock over the rice slowly - stir constantly and do not add more until the stock is absorbed. Just before the rice is al dente and before the last ladle of stock, add crab mixture and a dash of lime juice. Cook until everything is absorbed, stirring constantly.

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Normally I would have cooked something heartier on the evening after our first hard frost, but when I was grabbing the canned salmon for salmon burgers the other day, the crab meat was on sale and caught my eye. Totally hooked.