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