Pea Risotto Recipe with Spinach and Crab

This competition is now closed

Pea, spinach and crab risotto

Name: Pea, spinach and crab risotto
Total time: 1 h
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; 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

Summer sale – try 3 issues of olive Magazine for only £5

1 hour
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.

By Lottie Covell

January 1, 2020 at 4:02 pm

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

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

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.