Microwave crab risotto with chilli crab toasts

Microwave crab risotto with chilli crab toasts

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Prep: 10 mins Cook: 15 mins

Easy

Serves 4

This dinner party dish might just become your new kitchen secret. Forget patiently stirring away, this cheat's version cooks in half the time!

Nutrition and extra info

Nutrition: per serving

  • kcal758
  • fat27g
  • saturates7g
  • carbs96g
  • sugars6g
  • fibre4g
  • protein28g
  • salt1.7g
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Ingredients

    For the risotto

    • 1 tbsp olive oil
      olive oil

      Olive oil

      ol-iv oyl

      Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

    • 2 shallots, finely chopped
    • 50ml white wine
    • 300g risotto rice
      Risotto rice

      Risotto rice

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

    • 600ml cold fish stock
    • 100g brown crabmeat
    • juice ½ lemon
      Lemon

      Lemon

      le-mon

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

    • 50g mascarpone

    For the toasts

    • 1 small baguette, sliced on an angle as thinly as possible
    • 1 garlic clove, squashed
    • 1 tbsp olive oil
      olive oil

      Olive oil

      ol-iv oyl

      Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

    • 100g white crabmeat
    • 1 red chilli, deseeded and finely chopped

    For the rocket salsa

    • large handful rocket, finely chopped, plus a few leaves to serve
      Rocket

      Rocket

      roh-ket

      Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

    • 2 tsp capers, drained and finely chopped
      Capers

      Capers

      kay-per

      Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…

    • zest and juice ½ lemon
      Lemon

      Lemon

      le-mon

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

    • 4 tbsp extra virgin olive oil, plus a drizzle

    Method

    1. Put the oil and shallots in a large, microwaveable container with a pinch of salt and stir well. Cover with a lid or cling film and cook on high for 1 min. Add the white wine and cook for another 1 min uncovered. Stir in the rice and stock, season well, then cover. Cook for another 10 mins, stirring every 2-3 mins. Mix in the brown crabmeat and the lemon juice, cover and cook for a final 2 mins, stirring halfway. Add the mascarpone, check the seasoning and add a splash of hot water if the risotto is too thick. Leave covered for another 1 min.

    2. Meanwhile, make the toasts and salsa. Toast the baguette slices in a toaster or under the grill. Rub each piece with the garlic clove and drizzle with oil. Combine the white crabmeat and chilli, and season well. For the salsa, mix all the ingredients in a bowl, or blitz to a pesto consistency in a mini blender.

    3. To serve, divide the risotto between bowls and drizzle over the salsa. Top each toast with a mound of chilli crab and put two on top of each bowl (serve any extras on the side). Scatter over a few rocket leaves and drizzle with a little more oil before serving.

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