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


  • 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


  • 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.

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