Crab risotto

Crab risotto

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(7 ratings)

Prep: 10 mins Cook: 25 mins


Serves 2
Canned crabmeat makes a delicious addition to this quick and easy risotto with frozen peas and herbs - ready in just 35 minutes

Nutrition and extra info

  • Easily doubled

Nutrition: per serving

  • kcal560
  • fat15g
  • saturates8g
  • carbs78g
  • sugars8g
  • fibre10g
  • protein24g
  • salt2.1g


  • 1l hot vegetable or fish stock
  • 25g unsalted butter, plus an extra knob
  • 1 small onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 garlic clove, finely chopped
  • 175g risotto rice
    Risotto rice

    Risotto rice

    To create an authentic creamy Italian risotto, the use of specialist rice is imperative. It…

  • zest 1 lemon, juice of ½ , the other ½ cut into wedges to serve



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 140g frozen peas
  • 170g can crabmeat chunks, drained
  • 1 tbsp finely snipped chives


  1. Heat the stock in a saucepan and bring to a gentle simmer. Melt the butter in a separate medium saucepan, add the onion and garlic, and fry on a low-medium heat for 5 mins until softened but not coloured. Tip in the rice and cook for 1-2 mins until the rice is hot. Add the lemon zest with 1 ladleful of hot stock and stir constantly. Once the stock has been absorbed, continue to add it, a ladleful at a time, until the rice is cooked – this will take around 18 mins.

  2. When the rice is almost cooked but still has a little bite, tip in the peas, lemon juice and crabmeat, then season and cook for 3 mins more. Once the rice is cooked, turn off the heat, add a knob of butter and a splash more stock, and leave to sit for 2 mins. Sprinkle over the chives and serve with lemon wedges.

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Comments, questions and tips

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JBB's picture
5th Mar, 2018
Note to self: feedback from family indicates bit less lemon juice, bit more crab next time.
Hanszinderfaan's picture
26th Aug, 2015
Very easily cooked. Used ingredients already found in the cupboard. I found it a little lacking on the crabmeat in respect of taste, really a little on the bland side. I think next time I will add a few prawns from the freezer. Otherwise I found it quick and simple, just needs a bit more taste
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