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

Lottie Covell

Published: January 1, 2020 at 4:02 PM

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Serves 4-6

Easy

Total time: 1 hr

A star rating of 3.5 out of 5.4 ratingsRate

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

Low calorie

Skip to ingredients

Alternatives

Complete the dish

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.

Ingredients

Nutrition

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

Nutrition: per serving

kcal517

low
fat20.6g
saturates7.4g
carbs56.6g
sugars5.9g
fibre5.6g
protein23.7g
salt1.5g

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.

Check out our best risotto recipes...

Authors

Lottie Covell

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A star rating of 3.5 out of 5.4 ratings

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