Crab risotto with fennel, leeks and peas

1. Heat the oil in a large pan over a low-medium heat. Add the onion, garlic and a pinch of salt; cook gently, stirring frequently, for 10-12 minutes, until soft. In another pan, gently heat the stock until steaming then keep over a low heat.

2. Add the rice to the onion mixture and stir to coat; cook for 3-4 minutes until the grains of rice look translucent around the edges. Turn the heat up a little, then add the wine and cook for 2 minutes until almost all evaporated. Add 1 ladle of the hot stock to the rice and simmer gently, stirring frequently, until almost all absorbed. Repeat with the remaining stock until the rice is al dente and coated in a thick sauce (this will take about 40 minutes).

3. Meanwhile, put the butter in a frying pan over a medium heat. Add the fennel and leeks with a pinch of salt and cook for 15-20 minutes, covered, stirring from time to time, until soft. Stir in the peas, add a splash of water, cover with a lid and cook for 2-3 minutes more, then remove from the heat and set aside. When the rice is ready, stir in the fennel, leeks and peas along with the brown crabmeat; cover and set aside to rest for 5 minutes. Serve with the white crabmeat dotted in, the fennel fronds scattered over and lemon wedges for squeezing.