Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Crab & salad onion risotto

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Crab & salad onion risotto

    • Preparation time: 10 minutes
    • Cooking time: 25 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 4-6


    1 tbsp olive oil
    2 cloves garlic, chopped
    1 bunch salad onions, thinly sliced
    2 classic vine tomatoes, roughly chopped
    2 red chillies, deseeded and finely chopped
    400g Arborio risotto rice
    150ml dry white wine
    1.2 litres hot chicken or vegetable stock
    2 x 100g Seafood & Eat It Cornish White Crab, or 170g can John West Crab Meat Chunks, drained
    1 Small knob of butter
    25g pack flat leaf parsley, chopped


    1. Heat the oil in a large pan and cook the garlic and the white and light green parts of the salad onions for 1 minute. Add the tomatoes and chillies and cook for 3-4 minutes until pulpy.

    2. Stir in the rice and wine and bubble for a few minutes until the wine has been absorbed, reduce the heat. Add the hot stock, a third at a time, stirring until all of the liquid is absorbed before adding more.

    3. Once the stock has been absorbed and the rice is tender. Stir in the crab, butter, dark green parts of the salad onions and the parsley. Heat through then divide between bowls and serve.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars