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.

Rate this recipe:

Related recipes

Recipe Crab curry / peethalu iguru
Crab curry / peethalu iguru
4 servings
1 hour
Very Easy
Recipe Crab cakes with mango salsa
Crab cakes with mango salsa
4 servings
20 min
Very Easy
2 / 5
Recipe Quinoa risotto with mushrooms
Quinoa risotto with mushrooms
3 servings
55 min
Very Easy
Recipe Risotto with scallops and saffron
Risotto with scallops and saffron
2 servings
50 min


Daily Menu

Receive daily menu: