Home
Recipes
Crab & saffron risotto

A serving of crab & saffron risotto in a bowl

Crab & saffron risotto

Name: Crab & saffron risotto
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 1 tbsp oil; 1 onion or banana shallot, finely chopped; 1 garlic clove crushed; 380g risotto rice (arborio or carnaroli); 200ml white wine; 1-1.3 litres hot fish or chicken stock; 30g cold butter; 100g white crabmeat; 100g brown crabmeat; large pinch of saffron strands; 70g parmesan grated; 1 lemon zested, half juiced; 1 tbsp finely chopped tarragon or dill

Esther Clark

Save recipe

Serves 4

Easy

Prep: 15 mins

Cook: 40 mins

A star rating of 4.3 out of 5.12 ratingsRate

loading...

Enjoy this crab and saffron risotto for a comforting family supper. A good risotto starts with the rice - try to use a quality carnaroli or arborio rice

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Baked tomato, mozzarella & basil risotto

A star rating of 4.3 out of 5.50 ratings

Green salad with avocado

A star rating of 4.7 out of 5.15 ratings

Green salad with olive dressing

A star rating of 4.9 out of 5.12 ratings

Ingredients

Nutrition

Units:

MetricUS

1 tbsp oil
1 onion

or banana shallot, finely chopped
1 garlic clove

crushed
380g risotto rice

(arborio or carnaroli)
200ml white wine
1-1.3 litres hot fish or chicken stock
30g cold butter
100g white crabmeat
100g brown crabmeat
large pinch of saffron strands
70g parmesan

grated
1 lemon

zested, half juiced
1 tbsp finely chopped tarragon

or dill

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

kcal630
fat18g
saturates8g
carbs80g
sugars3g
fibre2g
protein29g
salt2.2g

Method

step 1

Heat the oil in a large saucepan over a low heat. Add the onion and a pinch of salt and cook over a low heat for 12 mins until softened. Add the garlic and cook for 1 min. Tip in the rice, then turn up the heat to medium and fry for 3 mins. Pour in the wine and bring to the boil until the liquid is reduced by half.
step 2

Turn the heat up to high and pour half the stock into the pan, stirring continuously until most of the stock has been absorbed. Add more stock, a ladleful at a time, letting each addition be absorbed before adding the next, stirring continuously (you will need most of the stock). This should take around 18-20 mins,
by which point the rice should be cooked with a slight al-dente bite to it. Add the butter, both types of crabmeat, the saffron, cheese and the lemon zest and juice, and stir everything together. Season to taste, adding a little more stock to loosen if you need to. Spoon into shallow bowls and top with the herbs.

Recipe tip

Got some leftover risotto?
Spread it out on a baking sheet and leave to cool before rolling into balls, coating in breadcrumbs and deep-frying to make arancini. Try one of our recipes here.

Recipe from Good Food magazine, May 2021

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.3 out of 5.12 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now