Crab & pea risotto with basil

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• Foods

  15 April 2011

  Foods rated and commented on this recipe

  

  We made this as our first attempt at risotto, and it was delicious. Missed out the mascarpone, but otherwise followed the recipe to the letter - lovely flavours.

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• DJW

  04 May 2011

  DJW commented on this recipe

  Recipe says splash in the wine but no wine listed in the ingredients? How much I am guessing a wne glass of white.

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• Katie-Katherine

  14 August 2011

  Katie-Katherine rated and commented on this recipe

  

  So simple and so delicious!

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• StaceyB85

  26 September 2011

  StaceyB85 rated and commented on this recipe

  

  This is one of my favourite risotto recipes, I love crab but never thought of adding it to a risotto. This is delicious, I added a few green beans along with the peas to give it some texture and stirred in some light Philly instead of marscapone and it came out perfect. Served with a few garlic bread slices.

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• Belkey

  17 January 2012

  Belkey rated and commented on this recipe

  

  I used tinned crab, but I imagaine this would be DEL-ISH-OUS with fresh crab. I also used a tbsp of garlic & herb cream cheese that needed using up in place of the marscapone.

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• lisa

  29 December 2012

  lisa commented on this recipe

  how much wine?

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• Rachel126

  07 January 2013

  Rachel126 rated and commented on this recipe

  

  I changed up the recipe slightly and used creme fraiche- wonderful recipe

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• clairelou88

  15 April 2013

  clairelou88 rated and commented on this recipe

  

  utterly Delicious! my two young children love this to! such a quick and easy dish :)

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Ingredients

• butter
• olive oil
• 1 small onion , finely chopped
• 150g risotto rice
• 1 garlic clove , crushed
• ½ red chilli , finely chopped, or a pinch dried chilli flakes
• 700ml vegetable stock , at a simmer
• 75g petits pois
• 2 tbsp mascarpone (optional)
• 1 lemon , zested and cut into wedges
• 1 x 100g pot white crabmeat
• handful basil

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 5 mins

Cook 20 mins

Ingredients

• butter
• olive oil
• 1 small onion , finely chopped
• 150g risotto rice
• 1 garlic clove , crushed
• ½ red chilli , finely chopped, or a pinch dried chilli flakes
• 700ml vegetable stock , at a simmer
• 75g petits pois
• 2 tbsp mascarpone (optional)
• 1 lemon , zested and cut into wedges
• 1 x 100g pot white crabmeat
• handful basil

PER SERVING

473 kcalories, protein 19.1g, carbohydrate 70.4g, fat 13 g, saturated fat 3.7g, fibre 4g, salt 4.28 g

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