Brown-buttered crab risotto

Brown-buttered crab risotto

  • serves 2
  • A little effort

This recipe for brown-buttered crab risotto is really easy to make and ready in just 35 minutes, making it a great option midweek

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Ingredients

  • shallots 2 long or 4 round ones, diced
  • salted butter 25g, plus a couple of knobs
  • risotto rice 150g
  • brown or white crabmeat 100g mixed pot
  • dry white wine 175ml
  • fish stock 550ml, hot
  • grated parmesan 1 tbsp
  • white pepper or ground mace or nutmeg a pinch of each
  • chives a few, snipped to serve

Method

  • Step 1

    Gently soften the shallots in a couple of knobs of butter in a frying pan. When they’re soft but not coloured, stir in the rice for a minute, followed by only the brown crabmeat. Pour over the wine and simmer until almost evaporated.

  • Step 2

    A ladleful at a time, add most of the fish stock (leave a couple of spoonfuls behind), stirring after each addition until the stock is almost absorbed. When the rice is tender and creamy, take off the heat, stir in the parmesan and cover with a lid or tray to keep warm.

  • Step 3

    Melt the 25g of butter in a small frying pan. When it’s completely melted, raise the heat a little while stirring continuously until the butter is golden brown and nutty. Stir in the white crabmeat to gently warm through.

  • Step 4

    Uncover the risotto and give it a stir – if it has thickened on standing stir in the last ladleful of stock – and season with a pinch of ground mace, nutmeg, white pepper and salt. Spoon over the white crabmeat and brown butter. Sprinkle with chives to serve.

Nutritional Information

  • Kcals 640
  • Fat 20.3g
  • Saturates 11.2g
  • Carbs 66.1g
  • Sugars 4.1g
  • Fibre 2.3g
  • Protein 31.3g
  • Salt 1.8g
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