Crab risotto
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
Showing items 1 to 3 of 6
- 1l hot vegetable or fish stock
- 25g unsalted butterplus an extra knob
- 1 small onionfinely chopped
- 1 garlic clovefinely chopped
- 175g risotto rice
- zest 1 lemonjuice of 1/2, the other 1/2 cut into wedges to serve
- 140g frozen peas
- 170g can crabmeatchunks, drained
- 1 tbsp finely snipped chives
Nutrition: per serving
- kcal560
- fat15g
- saturates8g
- carbs78g
- sugars8g
- fibre10g
- protein24g
- salt2.1g
Method
step 1
Heat the stock in a saucepan and bring to a gentle simmer. Melt the butter in a separate medium saucepan, add the onion and garlic, and fry on a low-medium heat for 5 mins until softened but not coloured. Tip in the rice and cook for 1-2 mins until the rice is hot. Add the lemon zest with 1 ladleful of hot stock and stir constantly. Once the stock has been absorbed, continue to add it, a ladleful at a time, until the rice is cooked – this will take around 18 mins.
step 2
When the rice is almost cooked but still has a little bite, tip in the peas, lemon juice and crabmeat, then season and cook for 3 mins more. Once the rice is cooked, turn off the heat, add a knob of butter and a splash more stock, and leave to sit for 2 mins. Sprinkle over the chives and serve with lemon wedges.
