Pea, spinach and crab risotto

1 HOUR | SERVES 4-6 | EASY | LC

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 Ω, 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 Ω, finely chopped white crabmeat 200g red chilli 1, deseeded and finely chopped flat-leaf parsley a handful, chopped lemon Ω, juiced

• 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.

• 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.

• 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.

• 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.

• 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.

PER SERVING 517 KCALS | FAT 20.6G SATURATES 7.4G | CARBS 56.6G | SUGARS 5.9G FIBRE 5.6G | PROTEIN 23.7G | SALT 1.5G