Crab and pea risotto

We had a big tub of crab meat, almost 500g, much more than I could eat in one roll, so I made this delicious risotto. The crab meat came from Kallin РNamara seafoods 

INGREDIENTS:

  • 800ml of hot stock (vegetable or fish)
  • 200ml white wine
  • 25g butter
  • 1 small onion, finely chopped
  • 1 clove of garlic, finely chopped
  • 175g risotto rice
  • zest of 1 lemon
  • juice of half a lemon
  • A tiny pinch of saffron (optional)
  • 140g frozen peas
  • 400g crab meat
  • 1-2 tbsp chive flowers, or chopped chives.¬†

METHOD:

  • Make sure the stock is hot, bring to a simmer.
  • Melt the butter in a large pan, and gently fry the onion and garlic until soft – around 5 minutes.¬†
  • Add the rice, and cook for another couple of minutes.¬†
  • Add the lemon zest and then the white wine, and then the pinch of saffron.
  • Add the hot stock, one ladleful at a time, stirring to mix and waiting for the liquid to be absorbed before adding the next ladleful.¬†
  • When the rice is nearly cooked (about 18 minutes into the cooking process) add the peas, lemon juice and crab meat, season and cook for around 3 monutes.¬†
  • Once the rice is cooked, add a knob of butter, another tbsp of stock, stir and leave to sit.¬†
  • Serve with wedges of lemon, and garnished with chive flowers.¬†

Leave a Reply

Your email address will not be published.