- Heat the stock in a pan.
- Heat the oil in a separate non-stick pan and fry the onion for 2-3 minutes until transluscent but not browned. Add the rice, stir well to coat with the onions and oil, and cook gently for a further 2 minutes.
- Add the stock a ladleful at a time, stirring continuously, and waiting until all the stock has been absorbed after each addition, before adding more.
- Once all the stock has been added and absorbed, add the crab meat, peas and spring onions along with the lemon zest and juice. Continue to cook for 1-2 minutes.
- To serve, either stir the flaked smoked fish through the risotto or scatter on top and garnish with the parsley or dill.
If you make too much or there is some left over you can make it easily into miniature crab risotto cakes.