Pea Risotto Recipe with Spinach and Crab

Pea, spinach and crab risotto

  • serves 4-6
  • Easy

Make our vibrant pea risotto as a low-calorie dinner for the family. Serve topped with a punchy chilli crab salsa.


Try this pea, spinach and crab risotto then check out more risotto recipes, such as our classic seafood risottopea and ham risotto and healthy risotto.



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


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


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


  • 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.

Check out our best risotto recipes...

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Nutritional Information

  • Kcals 517
  • Fat 20.6g
  • Saturates 7.4g
  • Carbs 56.6g
  • Sugars 5.9g
  • Fibre 5.6g
  • Protein 23.7g
  • Salt 1.5g