Crab risotto

1 of 5-a-day easy risotto everyday midweek quick risotto rice one pot summer weeknight

N/A

Source

Ingredients

1l hot vegetable or fish stock

25g unsalted butter , plus an extra knob

1 small onion , finely chopped

1 garlic clove , finely chopped

175g risotto rice

zest 1 lemon , juice of 1/2, the other 1/2 cut into wedges to serve

140g frozen peas

170g can crabmeat chunks, drained

1 tbsp finely snipped chives

Method

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.