This hearty dish is made with British-grown spelt rather than risotto rice. It is full of flavour and richness thanks to delicious brown crab meat, which is less expensive than white crabmeat and is in peak season now. If you fancy splashing out, scatter over a little white crabmeat at the end before serving.
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Ingredients
300g organic pearled spelt, rinsed
2 Kallo Organic Vegetable Stock Cubes, made into 1 litre stock
3 tbsp rapeseed oil
2 organic onions, finely chopped
10g Engevita Nutritional Yeast Flakes
75ml organic whole milk
10g unsalted organic butter
1 handful fresh thyme sprigs
½ unwaxed lemon, juice
200g brown crab meat
100g Castello Tickler Mature Cheddar, grated
White crabmeat, to serve (optional)
Method
Tip the spelt into a large pan, cover with the vegetable stock and bring to the boil. Simmer for 20-25 minutes until just tender, then drain if necessary.
Meanwhile, heat 1 tbsp rapeseed oil in a pan and fry the onions over a medium heat until soft and golden. Mix in the nutritional yeast, milk, butter and thyme sprigs and reduce briefly until creamy and thickened. Carefully remove (and discard) the thyme stalks, then either transfer the mixture to a blender or use a stick blender to make into a thick paste.
Add the lemon juice, brown crabmeat, remaining 2 tbsp oil and a pinch of salt to the onion mixture. Blend again until smooth. Stir the crab mixture through the cooked spelt with the grated cheese. Place back on the heat and heat through, stirring, until piping hot. Scatter over the white crabmeat, if using, and serve.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
2,602kJ/ 621kcals
Fat
28g
Saturated Fat
10g
Carbohydrates
62g
Sugars
7.8g
Fibre
7.4g
Protein
27g
Salt
3.3g
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