Crab and trout risotto. Quick, easy to make and full of flavour, perfect when you need something delicious to eat in a hurry.
Prep time: 5 minutes
Cooking time: 20-25 minutes
Serves: 4
Recipe courtesy Seafish
Ingredients
125g crab meat
125g smoked trout or other smoked fish, flaked
750ml reduced-salt fish or vegetable stock
1 tbsp olive oil
½ onion, finely chopped
170g Arborio rice
50g frozen peas
2 spring onions, sliced
Zest and juice of 1 lemon
Chopped fresh parsley or dill, to garnish
Method
- Heat the stock in a pan.
- Heat the oil in a separate non-stick pan and fry the onion for 2-3 minutes until translucent but not browned. Add the rice, stir well to coat with the onions and oil, and cook gently for a further 2 minutes.
- Add the stock a ladleful at a time, stirring continuously, and waiting until all the stock has been absorbed after each addition, before adding more.
- Once all the stock has been added and absorbed, add the crab meat, peas and spring onions along with the lemon zest and juice. Continue to cook for 1-2 minutes.
- To serve, either stir the flaked smoked fish through the risotto or scatter on top and garnish with the parsley or dill. CRAB AND TROUT RISOTTO