Crab risotto

• hot vegetable or fish stock1l l
• unsalted butter↗25g g

  plus an extra knob

• small onion↗1

  finely chopped

• garlic clove↗1

  finely chopped

• risotto rice↗175g g
• lemon↗zest 1

  zest 1; juice of 1/2, the other 1/2 cut into wedges to serve

• frozen peas↗140g g
• can crabmeat↗170g g

  chunks, drained

• finely snipped chives1 tbsp tbsp

Step-by-step instructions

1. 1

   Heat the stock in a saucepan and bring to a gentle simmer. Melt the butter in a separate medium saucepan, add the onion and garlic, and fry on a low-medium heat for 5 mins until softened but not coloured. Tip in the rice and cook for 1-2 mins until the rice is hot. Add the lemon zest with 1 ladleful of hot stock and stir constantly. Once the stock has been absorbed, continue to add it, a ladleful at a time, until the rice is cooked – this will take around 18 mins.

2. 2

   When the rice is almost cooked but still has a little bite, tip in the peas, lemon juice and crabmeat, then season and cook for 3 mins more. Once the rice is cooked, turn off the heat, add a knob of butter and a splash more stock, and leave to sit for 2 mins. Sprinkle over the chives and serve with lemon wedges.