Pea and crab risotto with lemon and basil recipe

42 ratings

Ingredients

Risotto rice can always be swapped for paella rice

of the reference intake
Carbohydrate 65.1g Protein 28.9g Fibre 4.9g

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.