Crab And Leek Risotto
In this seafood risotto recipe, tender leek combines with creamy Arborio rice to create a comforting dish bursting with flavors. The delicate sweetness of the crab and the aromatic notes of white wine and lemon elevate this dish to a whole new level. Finished with a sprinkle of fresh parsley, this risotto is both elegant and satisfying, making it a perfect choice for a special dinner or a cozy night in.
— Constant Cookbook
Ingredients
- 100g of Seafood & Eat it Fifty Fifty Crab
- 1 leek, finely sliced
- 250ml Vegetable stock
- 100g Ariborio Rice
- Butter
- White Wine
- Parsley, roughly chopped
- Lemon
Instructions
- Gently fry the leek with the butter until the leek is soft.
- When softened add the rice and a squeeze of lemon then stir well.
- Add some wine and continue to stir until it is absorbed by the rice.
- Slowly add the stock, then once absorbed mix in the crab with a knob of butter.
- Serve with fresh Parsley.
Yield
Serves 2
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