Pea and crab risotto with lemon and basil recipe
Ingredients
- 1 tbsp olive oil
- 20g (3/4oz) butter
- 3 shallots, finely chopped
- 280g (9oz) arborio rice
- 120ml (4fl oz) white wine
- 900ml (11/2pt) hot chicken or vegetable stock
- 300g (10oz) peas, fresh or defrosted if frozen
- 1 lemon, zested and juiced
- 50g (2oz) Parmesan, finely grated
- 2 dressed crabs or 2 x 170g tins crabmeat, drained
- handful basil, shredded, plus extra to garnish
Each serving contains
- Energy
- 2160kJ 515.0kcal
- Fat
- 13g
- Saturates
- 6g
- Salt
- 2.9g
- Sugars
- 3g
of the Reference intake
Carbohydrate 65.1gProtein 28.9gFibre 4.9g
Method
- 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 well coated.
- Pour in the wine, stirring until all the liquid has been absorbed. Add a ladleful of hot stock and stir until almost completely absorbed. Repeat this process, adding the stock a ladle 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.
- 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 crabmeat. Cover the pan for 5 minutes, to warm through.
- To serve, stir in the basil and divide the risotto between serving bowls. Top with the remaining crabmeat and extra basil.
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