Crab and Parmesan risotto recipe with Ruby & Kind

During the summer months I love to eat lighter, but with growing kids, I still need something to fill those cavernous holes known as stomachs, so this week’s crab and parmesan recipe from Ruby & Kind works on both levels. Delicious sweet crab meat with a pile of yummy arborio rice is perfect for lunch or supper on any summer hols day.

You will need…

2 small tins crab meat

1 white onion

3 carrots

2 garlic cloves

500g arborio rice

2 fish stock

10g paprika

20g parmesan

150g peas

1 lemon

A bunch of dill

Salt & pepper

Olive oil

Serves 4

Here’s what to do…

1. Peel and finely chop the onion and garlic and add to a pan along with a good glug of olive oil and cook over medium heat for 2 minutes
2. Add the arborio rice and the paprika and lightly fry while stirring for 2 minutes to crack the husks of the rice
3. Peel and finely dice the carrot and add to the pan
4. Bring a kettle of water to the boil
5. Mix the fish stock with 200ml of the freshly boiled water per person
6. Add a little of the fish stock at a time at around 2 to 3 minutes intervals stirring occasionally until all of the fish stock is in the pan
7. Drain the crab meat of the brine in a colander
8. Once the fish stock is in the pan, add the crab meat and the peas and allow to cook for a further 5 minutes on a low heat
9. Grate half of the Parmesan cheese into the risotto
10. Tear the dill into the risotto and season with a little salt & pepper to taste
11. Serve with a wedge of lemon, a sprig of dill and grate the remaining parmesan over the top.

Tip: Risotto is a labour of love and should be served the way you like it. We like ours slightly thick, though if you prefer a little wetter just add a little more water.

With thanks to Ruby & Kind for the recipe and ingredients. To catch more recipes which can be delivered to your door head to The Original Supper Box Company.