Crab and leek risotto

Crab and leek risotto


1 person made this

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

seafoodandeatit Cornwall, England, UK

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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