Crab & sweetcorn risotto

Crab & sweetcorn risotto

By
From
Fast Cooking
Serves
4
Photographer
Tara Fisher

People still think risotto is complicated, but really the key to it is the stock. You can buy very good fresh stocks now from supermarkets, which make dishes like this very easy to prepare. Like using sweetcorn from a tin, it shows you don’t have to sweat over the stove to create restaurant-quality dishes.

Ingredients

Quantity Ingredient
2 lemongrass stalks
2 garlic cloves
3 kaffir lime leaves
500ml chicken stock
1 bunch fresh coriander
1 onion
2 fresh green chillies
50ml olive oil
200g arborio rice
300g white crab meat
200g sweetcorn, drained
100g mascarpone
50g parmesan cheese, grated
sea salt
freshly ground black pepper

Method

  1. Crush the lemongrass and garlic and place them in a pan with the chicken stock and lime leaves. Chop the leaves off the coriander and reserve them, then add the roots to the stock pan. Bring to the boil, then strain into a clean pan and keep hot.
  2. Meanwhile, finely chop the onion and chillies. Heat the oil in a large saucepan, add the onion and chillies and cook for 1–2 minutes, stirring.
  3. Add the rice and cook for 1 minute, stirring. Keep adding the stock, a few ladles at a time and stirring well, over a medium heat.
  4. Once all the stock has been added and the rice is al dente but still quite wet, stir in the crab, sweetcorn, mascarpone and Parmesan. Taste and season with salt and pepper.
  5. Divide between 4 bowls and sprinkle with the reserved coriander leaves to serve.
Tags:
James Martin
Saturday Kitchen
quick meals
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