Crab and leek risotto

    25 min

    This crab and leek risotto is a quick and filling dish, with cleaned and ready brown and white Cornish crab.


    Cornwall, England, UK
    6 people made this

    Serves: 2 

    • 1 leek, sliced
    • knob of butter
    • 100g arborio rice
    • 1 lemon, juiced
    • a glass white wine
    • 200ml vegetable stock
    • 1 pack Seafood & Eat It® fifty fifty
    • handful chopped parsley

    Prep:5min  ›  Cook:20min  ›  Ready in:25min 

    1. Cook the leek in butter; when softened add the rice and a squeeze of lemon then stir well.
    2. Add the wine, a bit at a time, until absorbed in the rice.
    3. Slowly add the stock, then once absorbed, mix in the crab with a small knob of butter then top with some fresh parsley.

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