Name: Microwave crab risotto with chilli crab toasts
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 1 tbsp olive oil; 2 shallots finely chopped; 50ml white wine; 300g risotto rice; 600ml cold fish stock; 100g brown crabmeat; juice ½ lemon; 50g mascarpone; 1 small baguette sliced on an angle as thinly as possible; 1 garlic clove squashed; 1 tbsp olive oil; 100g white crabmeat; 1 red chilli deseeded and finely chopped; large handful rocket finely chopped, plus a few leaves to serve; 2 tsp capers drained and finely chopped; zest and juice ½ lemon; 4 tbsp extra virgin olive oil plus a drizzle

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Microwave crab risotto with chilli crab toasts

Microwave crab risotto with chilli crab toasts

Cassie Best

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Serves 4

Easy

Prep: 10 mins

Cook: 15 mins

A star rating of 5 out of 5.1 ratingRate

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This dinner party dish might just become your new kitchen secret. Forget patiently stirring away, this cheat's version cooks in half the time!

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Ingredients

Nutrition

Units:

MetricUS

For the risotto

1 tbsp olive oil
2 shallots

finely chopped
50ml white wine
300g risotto rice
600ml cold fish stock
100g brown crabmeat
juice ½ lemon
50g mascarpone

For the toasts

1 small baguette

sliced on an angle as thinly as possible
1 garlic clove

squashed
1 tbsp olive oil
100g white crabmeat
1 red chilli

deseeded and finely chopped

For the rocket salsa

large handful rocket

finely chopped, plus a few leaves to serve
2 tsp capers

drained and finely chopped
zest and juice ½ lemon
4 tbsp extra virgin olive oil

plus a drizzle

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Nutrition: per serving

kcal758
fat27g
saturates7g
carbs96g
sugars6g
fibre4g
protein28g
salt1.7g

Method

step 1

Put the oil and shallots in a large, microwaveable container with a pinch of salt and stir well. Cover with a lid or cling film and cook on high for 1 min. Add the white wine and cook for another 1 min uncovered. Stir in the rice and stock, season well, then cover. Cook for another 10 mins, stirring every 2-3 mins. Mix in the brown crabmeat and the lemon juice, cover and cook for a final 2 mins, stirring halfway. Add the mascarpone, check the seasoning and add a splash of hot water if the risotto is too thick. Leave covered for another 1 min.
step 2

Meanwhile, make the toasts and salsa. Toast the baguette slices in a toaster or under the grill. Rub each piece with the garlic clove and drizzle with oil. Combine the white crabmeat and chilli, and season well. For the salsa, mix all the ingredients in a bowl, or blitz to a pesto consistency in a mini blender.
step 3

To serve, divide the risotto between bowls and drizzle over the salsa. Top each toast with a mound of chilli crab and put two on top of each bowl (serve any extras on the side). Scatter over a few rocket leaves and drizzle with a little more oil before serving.

Recipe from Good Food magazine, September 2016

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