Crab and champagne risotto

Main Dish
2 servings
15 min
35 min
Very Easy


Number of serving: 2
150 g cooked white crab meat

1 cup full of risotto rice

1 glass of champagne

approximately 200ml veg or fish stock

1 clove of garlic

4 shallots

a handful of mushrooms

approximately 50 ml single cream

a handful of grated parmesan

salt and pepper

small knob ofbutter


  • Peel and finely dice the shallots, garlic and leek. Heat the butter in a non stick pan and add the diced veg.
  • Finely chop the mushrooms and add those once the shallots/leek/garlic have softened.
  • Once the mushrooms have been cooking for about 5 minutes, add the rice and stir it through.
  • Alternate adding a splash of champagne and then stock into the pan. Keep adding liquid every 5 minutes or so as the rice soaks it up.
  • After 20 minutes or so the rice should be tender. Add the cooked crab meat and stir through the rice. Add the parmesan and a swirl of cream towards the end.
  • Season to taste and serve with a glass of champagne of course.


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