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Crab & salad onion risotto
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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.
Typical values per serving:
This recipe was first published in July 2012.