Preparation time is 10minutes
Cook time is 40minutes
Total time is 50minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 2tablespoons butter
- 6 spring onions, sliced
- 200grams fennel, diced, fronds reserved
- 2 cloves garlic, peeled and sliced
- 350grams risotto rice
- 3 large lemons, zest of 2, juice of 1
- 1.75L fish stock, hot
- 250grams peas
- 350grams crabmeat, fresh
Nutrition per serving
2260kJ / 542Cal
2260 Kilojoules or 542 Calories
26% of daily energy intake*
Protein
25.0grams
Fat
10.8grams
Carbs
85.5grams
Sugars
10.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This elegant risotto is a dinner party showstopper to wow your guests.
Method
Step 1 of 3
Heat the butter in a large pan on medium heat and cook the spring onions and fennel gently for 5 minutes, stirring all the time. Stir in the garlic and cook for 1 minute.
Step 2 of 3
Stir in the rice and cook for 2 minutes, add the lemon zest and add the stock in stages, stirring until it is absorbed before adding the next ladleful, this will take 25-30 minutes.
Step 3 of 3
Stir in the peas, crabmeat and lemon juice and cook for 2-3 minutes. Serve with fennel fronds on top.
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