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Crab risotto

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

  • Prep: 10 mins
    Cook: 25 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 560
  • Carbohydrates 78
  • Saturated Fat 8
  • Sugar 8
  • Protein 24
  • Fat 15
  • Fibre 10
  • Salt 2.1

Nutrition per serving

  • Calories 560
  • Carbohydrates 78
  • Saturated Fat 8
  • Sugar 8
  • Protein 24
  • Fat 15
  • Fibre 10
  • Salt 2.1

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 ½ , the other ½ cut into wedges to serve
  • 140g frozen peas
  • 170g can crabmeat chunks, drained
  • 1 tbsp finely snipped chives

Method

  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.

  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.

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