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Ingredients

  • 100g of Seafood & Eat it Fifty Fifty Crab
  • 1 leek, finely sliced
  • 250ml Vegetable stock
  • 100g Ariborio Rice
  • Butter
  • White Wine
  • Parsley, roughly chopped
  • Lemon

Method

  • STEP 1
    Gently fry the leek with the butter until the leek is soft.
  • STEP 2
    When softened add the rice and a squeeze of lemon then stir well.
  • STEP 3
    Add some wine and continue to stir until it is absorbed by the rice.
  • STEP 4
    Slowly add the stock, then once absorbed mix in the crab with a knob of butter.
  • STEP 5
    Serve with fresh Parsley.
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