Recipe Index

Ingredients

• 1 qt hot vegetable or fish stock
• 1 oz unsalted butter, plus an extra knob
• 1 small onion, finely chopped
• 1 garlic clove, finely chopped
• 6¼ oz risotto rice
• zest 1 lemon, juice of ½, the other ½ cut into wedges to serve
• 5 oz frozen peas
• 6 oz can crabmeat chunks, drained
• 1 tbsp finely snipped chives

Method

1. Keep the stock at a gentle simmer in a separate pan.
2. Melt the 1 oz butter and cook the onion and garlic over low to medium heat for 5 minutes, until softened without colour.
3. Add the rice and cook for 1 to 2 minutes, until hot and coated.
4. Add the lemon zest and a ladleful of hot stock, stirring, then keep adding stock a ladleful at a time as it is absorbed, for about 18 minutes, until the rice is nearly tender with a little bite.
5. Stir in the peas, lemon juice and crabmeat, season and cook for 3 minutes more.
6. Remove from the heat, add the extra knob of butter and a splash of stock, rest for 2 minutes, then serve with the chives and lemon wedges.

Prep: 10 mins · Cook: 25 mins · Total: 35 mins

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data