Pea and Brown Crab Risotto with Lemon and Basil

Prep time: 13-15 minutes Cooking time: 26-30 minutes Serves: 4 Skill level: Competent Cook Recipe by: Seafish

Lemon and basil are the perfect flavours to combine with crab for a tasty risotto

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The method

  1. In a deep pan, heat the oil and half the butter over a low heat. Add the shallots and cook for 5 minutes, until softened and translucent. Increase the heat and stir in the rice until it's well coated in the oil.
  2. Pour in the wine, stirring until all the liquid has been absorbed. Add a ladleful of hot stock and stir until it's almost completely absorbed. Repeat this process, add the stock a ladleful at a time, stirring constantly until all the stock has been used up (about 15 minutes). If it looks a little dry add a splash of hot water to loosen.
  3. Stir in the peas and cook for 2 minutes more, then remove from the heat and stir in the remaining butter, lemon zest and juice, parmesan, and half the crab meat. Cover the pan for 5 minutes, to warm through.
  4. To serve, stir in the basil and divide the risotto between 4 serving bowls. Top with the remaining crab meat, extra basil, and a grind of black pepper.

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