James Martin Crab Risotto Recipes

CRAB RISOTTO

Crab risotto image

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

Provided by Katy Gilhooly

Categories Dinner, Lunch, Main course, Supper

Time 35m

Number Of Ingredients 9

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

Steps:

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.
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.

Nutrition Facts : Calories 560 calories, Fat 15 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 8 grams sugar, Fiber 10 grams fiber, Protein 24 grams protein, Sodium 2.1 milligram of sodium

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