Ingredients
- 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
GREEN SAUCE
- spinach 200g
- frozen petits pois 150g, defrosted
- extra-virgin olive oil 60ml
CRAB SALSA
- red onion ½, finely chopped
- white crabmeat 200g
- red chilli 1, deseeded and finely chopped
- flat-leaf parsley a handful, chopped
- lemon ½, juiced
Method
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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.
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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.
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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.
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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.
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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.
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
