AD | Pea, Spinach and Crab Risotto with Riso Gallo

I really fancied some fresh flavours as we’re coming into spring. I picked up spinach and peas at our local farm shop, with this I thought some brown and white crab meat would go with. We often put chicken or pancetta in our risottos, so it was nice to do something different. (If you’re veggie you could just omit the crab meat all together). As always I used the Riso Gallo Carnaroli Rice. This is their fully sustainable rice, which has a bit more starch and a longer grain than Arborio rice. It makes an absolutely delicious risotto.

Pea, Spinach and Crab Risotto

A light, lovely and fresh risotto, perfect for spring!

 Course Main Course

 Cuisine Italian

 Prep Time 10 minutes

 Cook Time 30 minutes

 Servings 2

Ingredients

For the Green Sauce

  • 200 g Spinach
  • 100 g Frozen peas
  • 2 tbsp Rapeseed or olive oil

For the Risotto

  • 1 Onion Chopped finely
  • 2 Cloves of garlic Crushed or chopped finely
  • 150 g Risotto Rice I used Riso Gallo Carnaroli rice
  • 80 ml White wine
  • 1 pint Fish stock Or vegetable stock (Hot)
  • 100 g Frozen peas
  • 2 tbsp Double cream
  • 50 g Parmesan Grated
  • 150 g White and brown crab meat
  • Salt and pepper To season

Instructions

For the Green Sauce

  1. Put the spinach, frozen peas, oil and 80 ml of water in a blender or food processor. Blitz to a smooth sauce. Set to one side.

For the Risotto

  1. Heat a glug of oil in a large casserole or deep frying pan and gently fry the onion until softened (about 10 minutes). Turn up the heat to medium, add the garlic, fry for a few minutes.
  2. Add the rice and fry for a minute or until the rice is coated in the oil and turning translucent.
  3. Pour in the wine, stirring all the time, and let it almost fully reduce. Turn down the heat to low-medium. Slowly add the hot stock, a ladle at a time, stirring regularly, only adding more once the last ladleful is absorbed. Season with salt and pepper (if using fish stock you may not need much salt at all – taste before seasoning!)
  4. When you have added all the stock and the rice is nearly cooked (this will take about 20-25 minutes), stir in the green sauce and the leftover frozen peas.
  5. Keep stirring the risotto for a further 10 minutes, then turn the heat off. Stir in the brown crab meat, parmesan and cream.
  6. Spoon the mixture into bowls and top the risotto with white crab meat.

Leave a Reply

Your email address will not be published. Required fields are marked *