- 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
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
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.
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.