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Brown-buttered crab risotto
Published: August 30, 2016 at 12:06 PM
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Serves 2
Easy
Total time: 35 mins
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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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Try this brown-buttered crab risotto then check out more risotto recipes, such as our classic seafood risotto, black seafood risotto, chorizo risotto and healthy risotto.
Ingredients
Nutrition
-
2 long or 4 round ones shallots
diced
-
25g salted butter
plus a couple of knobs
-
150g risotto rice
-
100g mixed pot brown or white crabmeat
-
175ml dry white wine
-
550ml fish stock
hot
-
1 tbsp grated parmesan
-
white pepper or ground mace or nutmeg
a pinch of each
-
a few chives
snipped to serve
Nutrition: per serving
- kcal640
- fat20.3g
- saturates11.2g
- carbs66.1g
- sugars4.1g
- fibre2.3g
- protein31.3g
- salt1.8g
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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.
Check out more of our easy risotto recipes...
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