Crab & saffron risotto

SERVES 4 PREP 15 mins COOK 40 mins EASY

1 tbsp oil

1 onion or banana shallot, finely

chopped

1 garlic clove, crushed

380g risotto rice (arborio or

carnaroli)

200ml white wine

1-1.3 litres hot fish or chicken stock 30g cold butter

100g white crabmeat

100g brown crabmeat large pinch of saffron strands 70g parmesan, grated

1 lemon, zested, half juiced

1 tbsp finely chopped tarragon

or dill 1 Heat the oil in a large saucepan over a low heat. Add the onion and a pinch of salt and cook over a low heat for 12 mins until softened. Add the garlic and cook for 1 min. Tip in the rice, then turn up the heat to medium and fry for 3 mins. Pour in the wine and bring to the boil until the liquid is reduced by half.

2 Turn the heat up to high and pour half the stock into the pan, stirring continuously until most of the stock has been absorbed. Add more stock, a ladleful at a time, letting each addition be absorbed before adding the next, stirring continuously (you will need most of the stock). This should take around 18-20 mins, by which point the rice should be cooked with a slight al-dente bite to it. Add the butter, both types of crabmeat, the saffron, cheese and the lemon zest and juice, and stir everything together. Season to taste, adding a little more stock to loosen if you need to. Spoon into shallow bowls and top with the herbs.

GOOD TO KNOW calcium

PER SERVING 630 kcals • fat 18g • saturates 8g •

carbs 80g • sugars 3g • fibre 2g • protein 29g •

salt 2.2g