Crab and courgette risotto

2 tbs olive oil

1 onion, diced

1 garlic clove, smashed

Small fennel bulb, diced (set aside the fennel fronds)

200g arborio rice

125ml white wine or vermouth

1.5 litres of hot fish stock or chicken stock

10 x small courgettes, sliced on a diagonal (or 2 large courgettes, chopped into small pieces)

75g unsalted butter

200g brown crabmeat

200g white crabmeat

1 tbs crème fraiche

1 lemon, squeezed

Fennel fronds, chopped

Heat the olive oil in a large saucepan
Add the onion, garlic and fennel, season with salt, and cook gently for 10 mins until all of the vegetables have softened
Add the rice and stir for 1 min
Add the wine and allow the rice to absorb it all, whilst continuously stirring
Add the hot stock, one ladle at a time, allowing the liquid to be absorbed before adding the next ladle. It should take around 15 mins and you should be continuously stirring so the mixture doesn’t catch
Taste the rice – it should have some bite to it
Add the sliced courgettes and stir through
Add the butter, brown and white crabmeat, crème fraiche and lemon juice
Check the seasoning and sprinkle over the reserved fennel fronds

Get in touch to see which ingredients for this we have in stock today. Call us on 07399 549295 or email cliftonseafood@outlook.com

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