Crab and Leek Risotto
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Crab and Leek Risotto

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Serves 2

A quick and easy meal

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  • 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


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

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