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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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.
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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