Pea Risotto Recipe with Spinach and Crab

Pea, spinach and crab risotto

Name: Pea, spinach and crab risotto
Total time: 1 h
Yield: Serves 4-6
Ingredients: for frying olive oil; 1 onion, thinly sliced; a small bunch spring onions, finely sliced; 350g arborio rice; 2 cloves garlic, crushed; 170ml white wine; 1.1 litres chicken stock; 150g frozen petits pois; 70g parmesan, grated, plus extra to serve; ½ lemon, juiced, plus wedges to serve; 2 tbsp double cream; 200g spinach; 150g frozen petits pois, defrosted; 60ml extra-virgin olive oil; ½ red onion, finely chopped; 200g white crabmeat; 1 red chilli, deseeded and finely chopped; a handful flat-leaf parsley, chopped; ½ lemon, juiced

Preparation and cooking time
- Total time1 hr
Easy
Serves 4-6

Ingredients

for frying olive oil
1 onion, thinly sliced
a small bunch spring onions, finely sliced
350g arborio rice
2 cloves garlic, crushed
170ml white wine
1.1 litres chicken stock
150g frozen petits pois
70g parmesan, grated, plus extra to serve
½ lemon, juiced, plus wedges to serve
2 tbsp double cream

GREEN SAUCE

200g spinach
150g frozen petits pois, defrosted
60ml extra-virgin olive oil

CRAB SALSA

½ red onion, finely chopped
200g white crabmeat
1 red chilli, deseeded and finely chopped
a handful flat-leaf parsley, chopped
½ lemon, juiced

Method

STEP 1
Heat a glug of oil in a large casserole or deep frying pan and gently fry the onion and spring onions for 5 minutes until softened. Turn up the heat to medium, add the rice and garlic, and fry for 1 minute until the rice is coated in the oil and turning translucent.
STEP 2
Pour in the wine, stirring all the time, and let it almost fully reduce. Turn down the heat to low-medium and slowly add the stock, a ladle at a time, stirring regularly, only adding more once the last ladleful is absorbed. Season.
STEP 3
For the green sauce, put the spinach, peas, olive oil and 100ml of water in a blender or food processor. Blitz to a smooth sauce.
STEP 4
When you have added all the stock and the rice is nearly cooked (this will take about 25-30 minutes), stir in the green sauce. Keep stirring the risotto for a further 10 minutes, then stir in the peas, parmesan, lemon and cream. Season and simmer for 5 minutes until the peas are cooked and the rice is tender.
STEP 5
Mix together all of the crab salsa ingredients. To serve, spoon the risotto into bowls and top with crab salsa and a drizzle of olive oil. Serve with lemon wedges and parmesan.