Crab Risotto


I have made this risotto slightly differently to a traditional recipe. Usually a risotto would be finished with mascarpone cheese or butter but in this instance low-fat creme fraiche gives a lighter finish with less calories without any loss of flavour.

Crab Risotto
Serves 2
  1. 200g Risotto rice, such as Arborio
  2. 2 Large banana shallots, peeled and finely diced
  3. 1 Garlic clove, peeled
  4. 1 tbsp. Tomato puree
  5. 750ml Vegetable stock
  6. 100g Mixed crab meat (white and brown)
  7. Small handful fresh rocket leaves
  8. Small handful fresh basil leaves, sliced into thin strips
  9. 1 tbsp. Reduced fat creme fraiche
  10. 1 tbsp. Parmesan cheese, grated
  11. 1 Lemon, halved
  12. Olive oil
  1. Pour a small amount of olive oil into a non-stick saucepan. Over a medium heat gently fry the shallots until soft and grate the garlic clove into the pan. Add the rice and the tomato puree, stir to coat the grains.
  2. Add a ladleful of stock and stir the rice until the liquid has evaporated, add another ladleful of stock and repeat this until the rice has softened but still has a slight resistance in the centre of the grain.
  3. Remove the risotto from the heat and stir in the crab meat, rocket and basil followed by the cheese and creme fraiche. Season with a squeeze of lemon along with salt and pepper to taste. Serve.
Artisan Traveller


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