Pea, spinach and crab risotto
- Preparation and cooking time
- Total time
- Easy
- Serves 4-6
Skip to ingredients
- for frying olive oil
- 1 onionthinly sliced
- a small bunch spring onionsfinely sliced
- 350g arborio rice
- 2 cloves garliccrushed
- 170ml white wine
- 1.1 litres chicken stock
- 150g frozen petits pois
- 70g parmesangrated, plus extra to serve
- ½ lemonjuiced, plus wedges to serve
- 2 tbsp double cream
GREEN SAUCE
- 200g spinach
- 150g frozen petits poisdefrosted
- 60ml extra-virgin olive oil
CRAB SALSA
- ½ red onionfinely chopped
- 200g white crabmeat
- 1 red chillideseeded and finely chopped
- a handful flat-leaf parsleychopped
- ½ lemonjuiced
Nutrition: per serving
- kcal517low
- 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.
