Risotto with Blue Crab and Egg White

Swanson Clear Chicken Broth 1L
Blue Crab 2 pcs
Italian Rice 200g
Dried Herbs 2g
Egg White 1 pc
Onion 1/2 pc (chopped)
Garlic 2 cloves
Parma Ham Cheese 40g
White Wine 50mL
Blue crab washed, shell removed, and cut the main body in half.
In a pot, bring Swanson Clear Chicken Broth to nearly boiling and keep the heat in.
In a skillet, heat some oil over medium high heat, stir fry garlic until fragrant. Add onion to stir fry until transparent. Stir in Italian rice, pour in white wine and cook further until liquid absorbed fully.
Add chicken broth to just cover the rice. Then add again when the stock is all absorbed. Continue cooking until rice softened.
Add egg white and herbs, mix well. Put blue crab over, then cook for a further 10 mins with lid until crab is fully cooked and broth is all absorbed.
Sprinkle with Parma ham cheese and serve.

Chicken broth can be fully absorbed by seafood and rice when cooking with Swanson Clear Chicken Broth, making the dish more tasteful.