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Crab risotto with fennel, leeks and peas
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This delicious Italian-inspired dish is packed with green vegetables and makes for a light yet comforting supper.
1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, crushed
1 litre fresh Cooks’ Ingredients fish stock
300g arborio risotto rice
150ml dry white wine
20g unsalted butter
300g pack fennel, finely sliced, fronds reserved
2 medium leeks (about 350g), sliced
160g frozen peas
100g brown crabmeat *
100g white crabmeat
1 lemon, cut into wedges
(*Available in selected stores)
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.
This recipe first appeared in Waitrose & Partners Food, September 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in August 2019.