Name: Crab risotto
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: 1l hot vegetable or fish stock; 25g unsalted butter plus an extra knob; 1 small onion finely chopped; 1 garlic clove finely chopped; 175g risotto rice; zest 1 lemon juice of 1/2, the other 1/2 cut into wedges to serve; 140g frozen peas; 170g can crabmeat chunks, drained; 1 tbsp finely snipped chives

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Crab risotto

Crab risotto

Katy Gilhooly

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Serves 2

Easy

Prep: 10 mins

Cook: 25 mins

A star rating of 3.8 out of 5.16 ratingsRate

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Canned crabmeat makes a delicious addition to this quick and easy risotto with frozen peas and herbs - ready in just 35 minutes

Easily doubled

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Ingredients

Nutrition

Units:

MetricUS

1l hot vegetable or fish stock
25g unsalted butter

plus an extra knob
1 small onion

finely chopped
1 garlic clove

finely chopped
175g risotto rice
zest 1 lemon

juice of 1/2, the other 1/2 cut into wedges to serve
140g frozen peas
170g can crabmeat

chunks, drained
1 tbsp finely snipped chives

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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.

Recipe from Good Food magazine, August 2015

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A star rating of 3.8 out of 5.16 ratings

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